Pizza Beans

Ingredients

• 2 x 400g tins butter beans or cannellini beans (drained and rinsed)
• 1 x 360g jar Ballymaloe 100 Recipe Sauce
• 10 slices pepperoni (chopped)
• a pinch chilli flakes (plus extra to serve)
• optional
• 1 x 120g ball fresh mozzarella (torn)

Method

1. Prep: Preheat the oven to 220°C (200°C fan). Drain and rinse the cannellini beans. Chop the pepperoni.
2. Pour the beans and Ballymaloe 100 Recipe Sauce into an ovenproof frying pan or a wide, shallow casserole on a medium-high heat. Fill the empty jar of sauce halfway with water, swish it around, then add that to the pan too.
3. Stir in the chopped pepperoni and chilli flakes (if using), then season to taste. Simmer for about 10 minutes, until the sauce has reduced and thickened a little.
4. Scatter the torn mozzarella over the top, then transfer the pan or casserole to the oven for 5–10 minutes, until the cheese has melted.

Garnish with fresh basil leaves and add another pinch of chilli flakes (if using) and a little more salt and pepper. Drizzle with extra-virgin olive oil, then serve straight to the table with a lightly dressed salad on the side and garlic bread or focaccia for mopping up all the sauce.