Instructions

• Preheat the oven to 400°F (200°C) and place the oven rack in the center position. Spray a 3‑quart casserole dish with cooking spray and set it aside.
• Drain and rinse the two 15‑ounce cans of kidney beans and the one 15‑ounce can of pinto beans in a colander; allow excess water to drain.
• Open the 14.5‑ounce can of petite diced tomatoes and do not drain; set the can aside to pour the tomatoes into the mixture.
• Open the 5‑ounce package of mini pepperoni and divide it in half (about half the slices for the mixture and half for the topping). Set the topping half aside.
• In a large mixing bowl combine the drained and rinsed beans, the entire can of petite diced tomatoes (undrained), 1 cup pizza/marinara/pasta sauce, 1 tablespoon dried oregano, just over half of the divided pepperoni, and ½ teaspoon freshly ground black pepper. Stir until the ingredients are evenly mixed.
• Pour the bean mixture into the prepared 3‑quart casserole dish and spread it into an even layer.
• Sprinkle the 2 cups (8 ounces) shredded mozzarella cheese evenly over the top of the bean mixture, then scatter the reserved half of the pepperoni over the cheese.
• Bake on the center rack for 20–25 minutes, or until the cheese is melted and reaches the desired level of golden browning.
• If you want more pronounced browning, move the dish to the broiler for 1–2 minutes—watch it closely to prevent burning.
• Remove from the oven, evenly garnish with 2 teaspoons finely minced fresh parsley, and serve immediately.
• Store any leftovers in an airtight container in the refrigerator for up to 5 days and reheat gently before serving.