Cheesy Chile Crisp White Beans
Updated Nov. 19, 2024
- Total Time
- 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons extra-virgin olive oil
- 3fat garlic cloves, thinly sliced
- 3scallions, thinly sliced, white and light green parts separated from dark greens
- 1tablespoon tomato paste
- 2teaspoons to 2 tablespoons chile crisp or chile paste, to taste
- 2(15-ounce) cans white beans, such as cannellini or Great Northern, drained and rinsed
- ½teaspoon fine sea salt, plus more to taste
- 8ounces sharp white Cheddar, grated (about 2 cups)
Nutritional analysis per serving (4 servings)
580 calories; 29 grams fat; 14 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 31 grams protein; 1190 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
- Step 1
Heat oven to 475 degrees. In a 10-inch ovenproof skillet, heat olive oil over medium-high. Add garlic and white and light green scallion slices, reserving the dark greens for later. Cook until lightly golden, 1 to 3 minutes. Carefully stir in tomato paste and chile crisp, and cook for 1 minute.
- Step 2
Stir in the beans and salt. Taste mixture, adding more salt and chili crisp as needed (remember that the cheese will add saltiness, so don’t overdo the salt here). Sprinkle cheese evenly over the top. Bake for 6 to 10 minutes, or until the cheese has melted and browned in spots. If you’d like to toast the top further, run the skillet under the broiler for 1 to 2 minutes. Sprinkle with reserved scallion greens and serve.
Private Notes
Comments
This is bananas tasty and fun to make. To avoid going to the shop in the rain I used chickpeas and Blackbeans, 2 tbsp homemade chilli crisp from yesterday and onion instead of scallions at the start, and broccoli to pretend I’m healthy. Following the comments added extra water, oil and tomato paste. Served with corn tortillas, salsa and guacamole. Bliss.
Love all the cheesy bean bakes but this is the best so far. I didn’t add salt as I do try to watch my sodium and there’s salt not only in the cheese but in the canned beans. If you are used to a higher salt diet you may want to stick with the added salt. Which brings me to my other small change: one can each of navy beans and black beans. I normally use dried beans but was hot to make this ASAP. No regrets!
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I made this for the first time for a party and no regrets! Followed the recipe exactly but I did pause after the stovetop step. Wrapped it tight and put it in the fridge til party time. Did the oven steps later (including broiling for 2-3 min). Came out great and makes it an easy but impressive appetizer for a small crowd.
We had this over spaghetti squash and it went really well together. I made as directed except for taking other advice and upping the tomato paste and adding a bit of water. I also omitted the added salt at the end. Very tasty. It was a nice quick and easy dinner.
Used Rancho Gordo Marcella beans from the freezer. I was concerned about the spice level of the chili crisp for my partner, so I kept it to just the lowest amount. I also added a dash of Penzey's Chili 9000 for a little more flavor. I used the beans along with the bean broth to ensure it wouldn't be too dry, and it worked well. Overall, this was good served with chips, but definitely more of a side dish or a sort of bean dip for a party.