A few months ago, I came home with my five-year-old after a very long Sunday of activities and schlepping. Both of us were cranky and in need of early bedtime, and I was in no way up for cooking. It was one of those nights where you really want to order takeout, but you just did that the night before.
In a last-ditch effort, I grabbed a can of beans in tomato sauce from the cabinet, then looked in the fridge for something to oomph it up a bit. Mozzarella? Sure. I threw the beans in a pot with a handful of shredded mozz, warmed it up for two minutes, then scooped it onto a slice of sandwich bread. “Pizza beans!” I declared, because sometimes ya gotta sell it. And frankly, my cabinet concoction did not look particularly appetizing. Still, I figured it would taste okay, because tomato sauce and mozzarella usually do. Then I took a bite from the pile of mystery beans, and to my astonishment, it was PHENOMENAL. Savory and saucy and gooey. It was so much better than a can-of-beans-plus-the-first-thing-I-saw-in-the-fridge had any right to be.
I now make it regularly, even when I have more than five minutes to make dinner. It’s warm and filling and super flexible. I’ll sometimes fold in a handful of spinach or chopped cauliflower — both nice, but not necessary. This is the meal you make when you don’t want to chop.
Five-Minute Saucy, Cheesy Beans
Serves 1-2
1 can of white or gigante beans in tomato sauce (I used these, but any brand works! Just make sure it’s savory sauce — not sweet, like Heinz baked beans)
1 scant handful of shredded mozzarella
Optional: 1-2 cups of baby spinach, or chopped cauliflower, broccoli, or whatever chunky vegetable you have knocking around the produce bin
Pour beans into a small saucepan (make sure to scrape out all that yummy sauce!), and set it over a low heat. Scatter mozzarella over the top and stir until it melts and everything is warm and gooey. If adding any veggies, stir them in for a minute, then turn off the heat.
Serve in heaping scoops over a slice of sandwich bread, or on its own in a bowl. This makes a very hearty serving for one — or two, if you’re sharing it with a five-year-old who’s more tired than hungry. The good news is it really does take five minutes max. Rather than make a big batch up front, I’d suggest starting with one and just leaving the pot unwashed until dinner is definitely over.
P.S. How to say goodbye at a party, and the killer hot chocolate you should make year-round.
