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Cheesy White Bean-Tomato Bake

For those of you who love lasagna's edges, where sticky tomato meets crisp cheese, this whole dish is for you — even the middle A tube of tomato paste here mimics the deep flavors of sun-dried tomato Frying a few generous squeezes caramelizes the tomato's sugars and saturates the olive oil, making a mixture that's ready to glom onto anything you stir through it

Italian15 mineasy4 servings
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Cheesy White Bean-Tomato Bake

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 3 fat garlic clove s, thinly slice d
  • 3 tablespoon stomato paste
  • 2(15-ounce) can swhite beans (such as can nellini or Great Northern) or chickpeas, drained and rinsed
  • 1/2 cup boiling water
  • Salt and black pepper
  • 1/3 pound mozzarella, coarsely grated (about \1 1/3 cup s)

Instructions

  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.
  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.

Tips

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.