Pizza Beans

It's pizza, 100%, except...beans in lieu of crust

First of all, hi. If you’re new here (there are a lot of you new here). I’m Makenna, I am the owner of La Pitchoune (Julia Child’s former home in France), the founder of The Courageous Cooking School (the first recipe-free cooking school in the world), and the host of La Pitchoune: Cooking in France on Max, Magnolia Network, and Hulu. And this? Is my weekly recipe love letter to you. I release at least 3 recipes a month (generally 4), and one of those is free. Today is not one of these days. This is a reader supported publication, which means your sharing and subscribing for moola keeps it going. But also, there are plenty of free recipes (about one a month). Like…THIS ONE! Because…I can’t gate keep PIZZA BEANS! Like…Literally…I just won’t do it. It’s too cruel. BUT if you’re not subscribed, make sure you do.

So here’s the thing. Pizza beans. Not pizza beans plus pizza or pasta or or or. But rather LITERALLY ALL THE FLAVOR of pizza. In a high-protein, utterly ridicul…