Cheesy White Bean and Tomato Bake

Serves 4 

Adapted from Ali Slagle in NYT Cooking

 

Ingredients

¼ cup extra-virgin olive oil

3 large garlic cloves, thinly sliced

A pinch of crushed red pepper flake

3 tablespoons tomato paste

2 (15-ounce) cans white beans (such as cannellini or Great Northern) drained and rinsed

½ cup boiling water

 Kosher salt and black pepper

⅓ pound mozzarella, roughly torn into bite-sized pieces (about 1 1/3 cups)


Prep

  1. Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic and red pepper flake until the garlic is 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.
  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.
*Serve this vegetarian dish with some crusty bread and a green salad. Try the Narragansett Creamery Mozzarella.