Cheesy White Bean-Tomato Bake
Published March 18, 2023
John Kernick for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
½ cup boiling water
Salt and black pepper
⅓ pound mozzarella, coarsely grated (about 1 ⅓ cups)
Nutritional analysis per serving (4 servings)
50 grams carbs; 29 milligrams cholesterol; 489 calories; 12 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 22 grams fat; 11 grams fiber; 1001 milligrams sodium; 24 grams protein; 2 grams sugar
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!
Made, increased tomato paste to one can, added half an onion (sautéed first), spinach, fresh oregano. Next time would mix in some cheese as well as top it with cheese, because it tends to stick together on the top in chunks. Might also throw in some tortilla pieces
Did this yesterday and it was really dry but felt like it had good bones. Changed it to a 50/50 split of oil and butter and also did large heaping tablespoons of tomato paste to up that a bit and it's a night and day difference, so worth it for such a satisfying and simple recipe!
Ali Slagle, I just want to say your recipes are easy, smart, and delicious. I can throw them together really fast, but they don’t taste like it. And actually they are quite healthy.❤️