Cheesy Chile Crisp White Beans
Updated Nov. 18, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 3fat garlic cloves, thinly sliced
- 3scallions, thinly sliced, white and light green parts separated from dark greens
- 1tablespoon tomato paste
- 2teaspoons to 2 tablespoons chile crisp or chile paste, to taste
- 2(15-ounce) cans white beans, such as cannellini or Great Northern, drained and rinsed
- ½teaspoon fine sea salt, plus more to taste
- 8ounces sharp white Cheddar, grated (about 2 cups)
Nutritional analysis per serving (4 servings)
580 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 31 grams protein; 1190 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 olive oil over medium-high. Add garlic and white and light green scallion slices, reserving the dark greens for later. Cook until lightly golden, 1 to 3 minutes. Carefully stir in tomato paste and chile crisp, and cook for 1 minute.
- Step 2
Stir in the beans and salt. Taste mixture, adding more salt and chili crisp as needed (remember that the cheese will add saltiness, so don’t overdo the salt here). Sprinkle cheese evenly over the top. Bake for 6 to 10 minutes, or until the cheese has melted and browned in spots. If you’d like to toast the top further, run the skillet under the broiler for 1 to 2 minutes. Sprinkle with reserved scallion greens and serve.
Private Notes
Comments
This is bananas tasty and fun to make. To avoid going to the shop in the rain I used chickpeas and Blackbeans, 2 tbsp homemade chilli crisp from yesterday and onion instead of scallions at the start, and broccoli to pretend I’m healthy. Following the comments added extra water, oil and tomato paste. Served with corn tortillas, salsa and guacamole. Bliss.
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Love all the cheesy bean bakes but this is the best so far. I didn’t add salt as I do try to watch my sodium and there’s salt not only in the cheese but in the canned beans. If you are used to a higher salt diet you may want to stick with the added salt. Which brings me to my other small change: one can each of navy beans and black beans. I normally use dried beans but was hot to make this ASAP. No regrets!
So easy, so tasty! Listened to other reviewers and doubled the tomato paste, added same amount of water as tomato paste, and added broccoli in with the beans. I used 1 tbsp of chile crisp and found that to be the perfect level of spice. I think my cheese was around 6 oz. I only had garbanzos and black beans, and they worked perfectly. Really good leftovers, too.
Delicious recipe! A tip for those using home-cooked beans rather than canned; two 15-oz cans of beans equal about 20 oz of actual beans once you have drained them, so weigh accordingly. If you're eyeballing it, a can of beans is about a cup and a half of beans proper.
This was delicious! I used miso paste instead of tomato paste and chives instead of scallions because it’s what I had on hand. Huge hit and super easy.