Instructions

• Preheat oven to 400°F. Spray a 3‑quart casserole dish with cooking spray and set it aside.
• Divide the one 5‑ounce package mini pepperoni into two roughly equal portions; set one portion aside for topping.
• In a large bowl combine the two 15‑ounce cans kidney beans (drained and rinsed), the one 15‑ounce can pinto beans (drained and rinsed), the one 14.5‑ounce can petite diced tomatoes (do not drain), 1 cup pizza/marinara/pasta sauce, 1 tablespoon dried oregano, the reserved half of the mini pepperoni (from step 2), and ½ teaspoon freshly ground black pepper.
• Stir the mixture in the bowl until the ingredients are evenly combined.
• Pour the bean mixture into the prepared casserole dish and spread it into an even layer.
• Evenly sprinkle 2 cups (8 ounces) shredded mozzarella cheese over the top, then distribute the remaining portion of the mini pepperoni over the cheese.
• Bake in the preheated oven for 20 to 25 minutes, or until the cheese has melted and reached your desired level of golden brown. If you want more browning, place the dish under the broiler for a couple of minutes, watching very closely.
• Remove from the oven, evenly garnish with 2 teaspoons fresh parsley (finely minced), and serve immediately.
• Store any leftovers airtight in the refrigerator for up to 5 days and reheat gently as desired.