We jokingly call these meaty, greeny, cheesy, beany, spicy baked chickpeas because, well,
internet recipe naming conventions make us laugh but I really think of them as Pizza Beans 2.0. I introduced
Pizza Beans 1.0 in my second cookbook,
Smitten Kitchen Every Day, where I dreamed of a mash-up of Greek gigante beans in tomato sauce and an American
baked ziti, with beans instead of noodles. I called them “pizza” beans to try to convince my then-kindergartener to try them with clever marketing. We still adore the recipe and all of the
truly unexpected places it’s landed.
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