This article is part 1 of PMQ Pizza’s three-part series on beans as a pizza topping. Seriously, you need to read the other two stories in the series and give beans (and, sure, peas, too) a chance: Bean Freaks & Pizza Geeks: Chef “Tony Pepperoni” Dezutter Says Beans Belong on Any Pie and The Bean Index: Believe It or Not, There’s A Bean Topping for Every Pizza.
By Brian Hernandez
When you think of pizza toppings, beans probably don’t even make the long list. Pineapple? Sure. Pickles? Seen it. Crickets? New York chef David Burke already did it. But beans—nutrient-dense, affordable, endlessly versatile beans—are still waiting for their moment in the pizza spotlight. And after talking with Chelsea Didinger, PhD, founder of A Legume A Day, we’re ready to argue that their moment is now.
First, we’ve got to clear up what a bean actually is. Not everything with “bean” in the name counts. “Ah, bean jargon!” Didinger told PMQ Pizza. “Legume is the overarching category that dry beans fall into. There are oilseed legumes—which, as the name implies, have a higher oil or fat content—but that isn’t necessarily a bad thing! Soybeans and peanuts are oilseed legumes. So, technically speaking, a soybean is not a bean like a pinto, black, navy, kidney or other bean.”
Coffee beans? Not beans. Cocoa beans? Nope. And jellybeans? Just stop.
Related: The Bean Index: Believe It or Not, There’s a Bean Topping for Every Pizza
Beans have humble beginnings. Didinger lives in Colorado, where pinto beans reign supreme. “Growers plant the seeds in late May or early June, with the exact timing depending on factors like weather,” she said. “As the growing season progresses, the plants get larger, flower and grow pods. The flowers are beautiful!”
Didinger explains that most pinto beans have about a 90-day growing season. “In Colorado, it’s still common to cut beans, then allow them to finish drying in their windrows, and then come through and pick them up with a combine.”
Beans, Beans, Good for the Heart (and the Rest of You)
Once harvested, these little nutrition bombs are ready to work their magic. “All beans are incredibly healthy,” Didinger says. “Beans are already basically the richest natural source of dietary fiber while also being rich in protein and vitamins and minerals like potassium and folate.” It’s not about picking the “healthiest” bean—it’s about variety, she notes. “Just like with fruits and vegetables, we can eat the rainbow in beans! Those beautiful colors correspond to different phytochemicals, like beneficial antioxidants.”
So if beans are so good for us and grow all over the world, why don’t we see more of them on pizza? Part of it comes down to habit and regional familiarity. “Certain bean varieties grow well in certain regions,” Didinger explains. “Let’s say one type of bean is popular in one area—so there is demand for it, which encourages farmers to grow it…After we become used to eating that particular type of bean and there’s infrastructure in place to grow and process it, it’s convenient and comfortable to continue with that variety.”
In terms of what’s underappreciated in American cuisine, Didinger doesn’t hesitate. “I actually think that a lot of beans are overlooked in American cuisine. Beans can really be used in pretty much any dish—like pizza.” She drops a fun fact: “If you pick up a can of baked beans, those are navy beans.” Black beans and chickpeas are rising stars, though, which is promising for operators ready to get creative.
Let’s clarify one more thing: legumes vs. pulses. Sure, it sounds like something you’d press on a blender right before chaos ensues—but “pulse” is actually the culinary world’s sleeper hit: a global crew of edible seeds ready to turn your pizza, salad or soup into a fiber-packed flavor dropkick.
“Pulses are the dry seeds of non-oilseed legumes,” Didinger says. “The main pulses in the U.S. include chickpeas, dry beans [like pinto, navy, black, kidney, cannellini], dry peas, lentils and black-eyed peas.” She adds, “Over 90% of people in the United States do not meet the recommendation for dietary fiber, and beans/pulses can be an easy and delicious way to fill this fiber gap. In just one cup of cooked beans or pulses, you get about 15 grams of fiber, which is about half of the daily recommended intake.”
Flavor Flexibility
One of the biggest reasons pizza makers should consider beans is flavor flexibility. Different cooking methods open up wildly different profiles. “Boiling provides an opportunity to flavor beans through adding aromatics,” Didinger says. “Roasting brings out nuttiness. Think roasted chickpeas versus boiled in just salt. Fermenting tends to boost the umami. You could use one of these pulse tempehs to make ‘bacon’ and use that as a pizza topping for those looking for plant-based options.”
Pressed for her favorite pizza-friendly beans, Didinger doesn’t narrow it to just three—she gives us categories and prep ideas. First up: white beans.
“These are very mild in flavor and work well for making a bean puree,” she says. “You could get fancy and do a truffle oil white bean puree and top with wild mushrooms. Or go with navy beans—used in baked beans—for a baked bean and cheese pizza that’s reminiscent of beans on toast.”
Then there’s black beans. “You could puree them to make a zesty black bean puree, or refried black beans, and use that as the sauce,” Didinger says. “Or season them and top your pizza with whole black beans and other Southwestern-style toppings.”
Finally, chickpeas. “You can use chickpea flour in crust, hummus as a sauce, and whole chickpeas make a very satisfying topper. Consumers are also familiar with chickpeas, so this may be a way to meet them where they are—or at least to not surprise them too much.”
If you’re thinking about using dried beans, Didinger warns to do it right—especially with red kidney beans. “Boil them for at least 10 minutes, and make sure they’re cooked enough to soften them. One other tip is to soak them first, discard the soaking water, and cook in fresh water.”
“Store [dried beans] in a cool, dark, dry place,” Didinger advises. “Make sure containers are sealed to prevent any pests getting in and trying to steal your beans. Use within a year or two.”
For storage, canned beans are easy: dry pantry, check the expiration, refrigerate after opening.
Sauces are where beans can really shine. “A white bean puree can work great as an Alfredo alternative,” Didinger says. “I actually just made a pizza where I blended a creamy, mild bean with nutritional yeast, artichoke heart marinade and black pepper.”
For tomato sauce: “Roast tomatoes and puree them with beans. That way, you get a creamy, roasted tomato sauce. Or puree a seasoned baked bean that’s more heavy on the tomato profile
Global flavors are another endless frontier. “In the U.S., one trend I’m seeing lately is hot honey. I topped a pizza with hot honey beans and cheese—both whole and pureed. It was delicious.” For broader inspiration, Didinger recommends Latin American, Mediterranean, Indian and Korean cuisines. “You could marinate a chickpea or a bean like a butter bean and top a pizza with marinated beans, artichoke hearts, sun-dried tomatoes, onions and feta… or do a bean and kimchi puree as the base and top with cheese.”
For visual wow-factor, try heirloom beans, Didinger recommends. “Calypso beans are absolutely stunning. They hold their pattern even after cooking and are still very creamy. For that one, I would say leave them whole.”
She also suggests scarlet runners or Christmas lima beans for their meaty bite.
Are there flavors that don’t work with beans? “None immediately come to mind,” she said. “Because beans are so versatile, there is a type of bean for everything—from savory to sweet and earthy to mild. You could even make a dessert bean pizza.”
If you’re worried about texture, there’s a bean for that too. “If you are pureeing the beans into a sauce…mushy beans are no problem! If you want whole beans with a firmer texture, choose a canned bean with the texture you like, or cook your own. Chickpeas tend to have a meatier, firmer texture, while a white bean like great northern is going to be softer.”
And fermented bean pastes? Totally on the table. “Both miso and doenjang are fermented soybean pastes. You can add them to the pizza sauce, season toppings, or make a sauce to drizzle over the pizza.”
For anyone still thinking hummus pizza is cheating, Didinger disagrees. “Hummus is popular for a reason—it’s delicious, healthy, plays into interest in global cuisines, and it comes in many flavors. You can do a traditional hummus with Mediterranean-style toppings, or switch things up.”
Didinger’s final word to operators who are hesitant to give beans a go? “Just being willing to try beans on pizza is already showing respect! Embrace the diversity and versatility of beans. Try them in different ways: pureed as a sauce, whole beans as a topping, seasoned and lightly sauced beans with cheese. A lot of people will be surprised by how well this works.”
Didinger’s dream pizza? “Chickpea flour crust. Bean puree as the sauce. Topped with two or three different whole beans at least. And a tempeh bacon. Because why not?”
And to the folks who say beans don’t belong on pizza? “I would say you have to try it first! And if you didn’t like it—then try it again. Beans are so versatile, there’s a version out there for everyone.”
Believe in the bean or get left behind.
Brian Hernandez is PMQ’s associate editor and coordinator of PMQ’s U.S. Pizza Team.
