Pepperoni Pizza Beans
By Bryan RoofPublished on October 12, 2026
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
Pinto beans can be substituted for the cannellini beans. If you have a splatter screen, use it in step 2. For individual servings, cook the mixture through the end of step 3, divide evenly among four 4- to 5-inch cast iron skillets, and proceed with step 4, dividing the cheese and pepperoni evenly among the skillets. Serve with garlic bread and Caesar salad.
Instructions
- Cook 5 ounces sliced pepperoni and 2 tablespoons extra-virgin olive oil in 12-inch skillet over medium heat until pepperoni begins to cup and render its fat, 2 to 3 minutes. Using slotted spoon, transfer pepperoni to bowl. Once cooled slightly, coarsely chop half of pepperoni and place in second bowl.
- Add ½ cup finely chopped onion, 3 minced garlic cloves, and ½ teaspoon kosher salt to fat remaining in skillet and cook until onion is translucent, about 3 minutes. Add 2 rinsed cans cannellini beans, 1 can crushed tomatoes, ¼ cup sweet vermouth, 1 teaspoon dried oregano, ½ teaspoon pepper, ¼ teaspoon red pepper flakes, and remaining 1 teaspoon salt. Bring to strong simmer over medium-high heat. Cook, stirring occasionally, until reduced by about half and thickened, about 10 minutes. Meanwhile, adjust oven rack 8 inches from broiler element and heat broiler.
- Off heat, stir ½ cup grated Parmesan, ½ cup chopped basil, and chopped pepperoni into beans. Combine 1 cup shredded mozzarella and 1 cup shredded cheddar in bowl, then sprinkle over beans. Scatter remaining pepperoni over cheese. Broil until cheese is melted and browned, 3 to 5 minutes. Serve.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
We love the bold, craveable flavors of pepperoni pizza, so we built them into a bubbling skillet of saucy beans. We start by rendering sliced pepperoni to release its spiced, paprika-tinged fat, then cook the onion and garlic right in those drippings for a deeply savory base. Creamy cannellini beans simmered with crushed tomatoes, oregano, and a splash of sweet vermouth turn jammy and rich, tasting like the best slice of pizza in spoonable form. We stir half the pepperoni and a handful of Parmesan and basil into the beans, then blanket everything with mozzarella and cheddar and run it under the broiler until the cheese is melted and browned. Scattering the remaining pepperoni on top before broiling gives us those crisp, cupped edges that are the best part of any pepperoni pie.
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