Cheesy bean bake
(from Mainergirl’s recipe box)
Source: NYT
Prep time: 10 minutes
Cook time: 10 minutes
Serves 6 people
Ingredients
- 1/4 cup extra-virgin olive oil
- 3 fat garlic cloves, thinly sliced
- 1 onion, medium chopped
- 6 tablespoons tomato paste
- 1 24 oz can diced tomatoes, drained
- 2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
- 1/2 cup chicken or vegetable stock
- 6-10 oz fresh spinach
- 1/4 tsp red pepper flakes
- Kosher salt and black pepper
- ⅓ pound mozzarella, coarsely grated
Directions
-
Heat the oven to 475 degrees. In a 12-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the onions until translucent and add in 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.
-
d the tomatoes, beans, stock, and generous pinches of salt and pepper and stir to combine. Add in spinach and stir to wilt/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.