Cheesy White Bean-Tomato Bake

Serves 4. I’m so close to giving up winter, but with my final two cans of white beans in the pantry, I had to do one more. If you love lasagna's edges, where sticky tomato meets up with crispy cheese, this is for you. This is a wonderful NYT recipe made with white beans, and you could add in kale, noodles, roasted vegetables or, whatever floats your boat. Then, all that’s left to do is dot with cheese and bake until it’s molten. Sprinkle the finished dish with your favorite Margot’s Morsels Crazy Crumbs and serve with a bitter-green salad and a different flavor or Margot’s Morsels. Voila, dinner! 

  • 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
  • Kosher salt and black pepper
  • Large pinch of oregano
  • ⅓ pound mozzarella, coarsely grated (about 1 1/3 cups)
  • 1/3 C. Margot’s Morsels Crazy Crumbs in either Parmesan or Sea Salt

Heat the oven to 475 degrees. In a 10-12 inch ovenproof skillet, 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 -- it does splatter) and fry for 30 seconds more, reducing the heat as needed to prevent the garlic from browning too much.

Add the beans, water and generous pinches of dried oregano, 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. Once out of the oven, sprinkle the finished dish with Crazy Crumbs and serve at once, with a bitter salad.

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