Hearty Plant-Based Meals for the Carnivores in Your Life: Easy-Cheesy Bean Bake with Pepperoni

Image credit: NY Times Cooking | my recipe is a remix of their “Cheesy White Bean-Tomato Bake” by Ali Slagle


10-inch or 12-inch oven-safe skillet (If you’ve got a cast-iron skillet, use that.)


1/4 cup olive oil


  1. Preheat oven to 475
  2. Pour 1/4 cup of olive oil into skillet. Heat oil on medium on your stovetop.
  3. While the oil is heating up, dice the onion. Sauté onion in the skillet for about 5–7 minutes. Sprinkle in a little salt. Stir occasionally.
  4. While the onion is cooking, mince 4 cloves of garlic, either using the optional microplane or your chef’s knife. Drain the beans and the diced tomatoes in the colander. Open that can of tomato paste. Boil 1/2 cup of water.
  5. Add garlic, oregano (1 tsp), and a couple shakes of red pepper flakes (optional) to the skillet and stir. Let it cook for a minute.
  6. Add tomato paste and stir. Let it cook for a minute.
  7. Add beans, diced tomatoes, and 1/2 cup of boiling water to the skillet. Add a generous amount of salt and pepper. Stir to combine. Turn off the heat on the stovetop.
  8. Add all the mozzarella cheese (1 cup) and about half of the parmesan cheese. Stir to combine.
  9. Place pepperonis on the top. Deal ’em out like cards. Then sprinkle the remaining parm on top of the pepperonis.
  10. Pop the skillet into the hot oven for 10 minutes. While it’s baking, you might whip up a green salad.
  11. Serve immediately. Bask in compliments.



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Bryan Furuness

Bryan Furuness

Writer, teacher, editor. #ClimateCurious