Name: Cheesy White Bean and Tomato Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 tbsp olive oil; 3–4 cloves garlic, minced; 2 tbsp tomato paste; 2 tbsp dry white wine (such as Pinot Grigio or Sauvignon Blanc) or substitute with water to deglaze; 2 cans (15 oz each) white beans, drained and rinsed; ½ cup boiling water; ½ tsp kosher salt (or to taste); Freshly ground black pepper, to taste; 1½ cups shredded mozzarella (or a mix of mozzarella and fontina); ¼ cup grated Parmesan cheese; Optional garnish:

Cheesy White Bean and Tomato Bake

This cheesy white bean and tomato bake is a one-skillet dish that begins with plain canned white beans. Add just a few simple things to turn them saucy and fragrant with a golden cheese crust.

40 min total 20 min prep 20 min cook 6 248 cal

Instructions

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1 Preheat the oven to 425 degrees F (220 degrees C). Set a 10-inch oven-safe skillet over medium heat and heat olive oil until warm. Add minced garlic and sauté until fragrant, 30 to 45 (don’t let it brown).
2 Stir in tomato paste and cook until slightly darker in color, 1 to 2 minutes.
3 Pour in white wine and stir, scraping up any browned bits from the bottom. Simmer just until mostly evaporated, 30 to 60 seconds.
4 Stir in white beans, boiling water, salt, and pepper. Mix until beans are evenly coated in the tomato mixture and everything looks saucy but not soupy.
5 Sprinkle Mozzarella and Parmesan cheeses evenly over the top.
6 Transfer the skillet to the preheated oven and bake until cheese is melted and bubbling, 10 to 12 minutes. For extra color, broil on high for 1 to 2 minutes until the top turns golden and slightly crisp around the edges.
7 Sprinkle with parsley or red pepper flakes if you like, and finish with a tiny drizzle of olive oil. Serve hot with crusty bread for dipping.