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I would make pizza beans with any ole' bean. Obviously they'll look different with a dark bean, but I don't think the taste or texture would be worse for the substitution.
And I only ever have whole canned tomatoes, I just chunk 'em.
To state the obvious, this board is filled with bona fide professionals with master-skills; but with me, when things seem too soupy, I just turn up the heat and pull off the foil. The beans are gonna be fantastic.
I would make pizza beans with any ole' bean. Obviously they'll look different with a dark bean, but I don't think the taste or texture would be worse for the substitution.
And I only ever have whole canned tomatoes, I just chunk 'em.
To state the obvious, this board is filled with bona fide professionals with master-skills; but with me, when things seem too soupy, I just turn up the heat and pull off the foil.
By weinoo,
