Cheesy White Bean-Tomato Bake
Servings
4
Cook Time
15 minutes
Author:
Ali Slagle
Ingredients
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60ml extra-virgin olive oil
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3 fat garlic cloves, thinly sliced
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3 tablespoons tomato paste
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1 x 660g jar Organic White Beans
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Kosher salt and black pepper
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150g mozzarella, coarsely grated
Directions
Heat the oven to 246°C. In a 10-inch ovenproof pan, heat the olive oil over medium-high heat. 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.
Add the beans with all of their bean stock and perhaps a tablespoon or two of water. Add generous pinch of 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 pan under the grill for a minute or 2. Serve at once.
We've de-Americanised this recipe from the NYT Cooking for you + made it more Bold Bean Co friendly. The original for the recipe is here.
