Cheesy White Bean-Tomato Bake

By Ali Slagle

Published March 19, 2023

Cheesy White Bean-Tomato Bake
John Kernick for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
4(16,253)
Comments
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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. Here, it’s white beans, though you could add in kale, noodles, even roasted vegetables. Then, all that’s left to do is dot it with cheese and bake until it’s as molten or singed as you like. Serve with bread and a bitter-green salad.

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Ingredients

Yield:4 servings
  • ¼cup extra-virgin olive oil
  • 3fat garlic cloves, thinly sliced
  • 3tablespoons tomato paste
  • 2(15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
  • ½cup boiling water
  • Salt and black pepper
  • ⅓pound mozzarella, coarsely grated (about 1⅓ cups)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

489 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 24 grams protein; 1003 milligrams sodium

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

  1. 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.

  2. 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.

Ratings

4 out of 5
16,253 user ratings
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Comments

Barb Cone

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.

mrs_garver

I doubled the tomato paste and garlic and added a chopped yellow onion, drained/chopped San Marzano tomatoes, oregano, and red pepper flakes. Delicious!

meghan

Would recommend upping the amount of tomato paste slightly to enhance the flavor!

Eric

This is fantastic, but I make it with some adjustments: - Add an extra garlic clove and tablespoon of tomato paste. - Replace half of the mozzarella with a second cheese. I use Asiago. - Add a 1/4 teaspoon of crushed red pepper 1-2 tablespoons finely chopped rosemary. Add these to the pan along with the garlic. - Use only 1/4 cup of water; no need to boil it, because it will quickly come to a boil in the pan.

Wisconsin Cheesehead

When you’ve had a Monday, this recipe is so comforting no matter what time of year it is. I always enjoy this meal every time I eat it. It’s so simple, yet so delicious. This recipe is a great pantry staple.

TelintheATL

Very delicious, warming recipe that yet was not to heavy for a hot summer day. Like others recommended, I doubled the tomato paste and added crushed red pepper flakes. I also added some chicken apple sausage. All it needed was a crust baguette and I had an easy weeknight supper.

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