The Perfect Grace of Beans
Beans have been always been there for me, and now it’s time for the truth: They’re even good on pizza
“Do you trust me?”
I threw the question out as I peered into the refrigerator. It was 6:00 pm, and my boyfriend, Jack, was on his way home from work. I casually tested his loyalty while we game planned dinner over the phone.
“Of course,” he said, not knowing what I was about to ask.
“Can I put white beans on the pizza tonight?”
After a few seconds of uncertainty, he gave me the green light. While he commuted home, I rested and stretched a ball of premade dough, then dressed it up with tomato sauce, chopped baby kale, finely diced red onion, and the remaining third of a can of cannellini beans I’d opened earlier in the week.
When you put cannellini beans in the oven at 400 degrees, it doesn’t take long for them to swell and burst. Their thin skin crackles and peels, crisping in the oven’s dry heat. Inside, they soften, developing a creamy texture that melts against the exterior crunch. Paired with fresh herbs, soft crust, and the bright acidity of tomatoes, cannellini beans help stabilize your body’s blood sugar, filling you up in a way that feels steady and whole.
