Cheesy White Bean-Tomato Bake
Published March 18, 2023
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- ¼cup extra-virgin olive oil
- 3fat garlic cloves, thinly sliced
- 3tablespoons tomato paste
- 2(15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
- ½cup boiling water
- Salt and black pepper
- ⅓pound mozzarella, coarsely grated (about 1⅓ cups)
Nutritional analysis per serving (4 servings)
489 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 24 grams protein; 1001 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
- Step 2
Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.
Private Notes
Comments
It’s so worth it in a recipe where beans are the major ingredient, to use dried beans instead of canned one. Dried beans have a lovely firm texture and great taste. Buy some dried beans, rinse and dump what you need for your recipe into big saucepan of cold water and let sit overnight. Drain the water, add fresh water and simmer until tender. If you find you have a few too many cooked beans, you can freeze the extra in baggies to add to soups, chili etc.
I doubled the tomato paste and garlic and added a chopped yellow onion, drained/chopped San Marzano tomatoes, oregano, and red pepper flakes. Delicious!
Would recommend upping the amount of tomato paste slightly to enhance the flavor!
Can't beat this for ease. Based on comments, I added onion, shredded cabbage, spinach, rosemary, crushed red pepper, and I used a whole can of tomato paste. I think I would have liked just a bit more liquid, so maybe try to add another 1/4 - 1/2 cup of water next time?
This bean dish is about as quick as it gets to qualify as a recipe. It’s also tasty.
Great “lazy girl dinner”. I don’t even measure. I measure with my heart and eyes. I usually just put a lid on the beans and let the cheese melt, but could see the benefit of the oven. However, this is usually a go-to meal when I’ve had to work late. Love it.