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This Cheesy White Bean Tomato Bake ALL comes together in one skillet and makes the perfect appetizer, side dish OR even a complete meal (which is how I love it!). It’s cheesy and delicious and SO FILLING!
As a vegetarian, beans are a HUGE part of my diet and I’m LOVING the fact that beans have become super popular again. One of my best friends recently made me a big batch of brothy beans and OMG AM I OBSESSED! That’s a recipe that’ll be coming soon.
But today, it’s cheesy, tomatoey, baked beans!
This is a recipe that I lightly adapted from NY Times Cooking. I use their recipes ALL the time but this is one I couldn’t help but share!
One thing I’ve discovered about this recipe is that it really does taste best fresh. The leftovers are good but NO WHERE near as good as when it first comes out of the oven. SO, I recommend enjoying immediately as much as possible.
And if you do have leftovers, you may just want to add a little something to it before reheating or else the beans will be a bit dry. I often just add a splash of broth to mine and it works well.
One of the absolute BEST parts about this recipe is that the cheese gets really crispy all around the edges of the pan and tastes DELICIOUS! I always call dibs on the edges :)
Ingredients we’re working with:
- White beans (any kind you’d like really!)- I most often use cannellini beans or navy beans. I haven’t tried this but I think chickpeas would work well in this recipe as well.
- Tomato paste– this simple ingredient is what gives this dish so much flavor!
- Garlic– lots of garlic :)
- Good quality olive oil– Some good extra-virgin olive oil is key for this recipe!
- CHEESE– mozzarella and parmesan to be specific. You could use a different cheese as desired but make sure it’s a good melty cheese.
- Fresh basil – for garnish
How to make it
This recipe is super easy to make and comes together all in ONE ovenproof skillet! Lets quickly go over it.
First up, you need to make sure that you’re using a skillet that’s safe to go in the oven. I used a 10-inch cast iron skillet placed over medium-high heat.
First you’ll saute the garlic in the oil before mixing in the tomato paste. Then, simply mix in the remaining ingredients (minus the cheese) and once fully combined, top with the cheeses.
Bake in the oven until the cheese is lightly crispy on the top and starting to brown a little. You can always turn your oven to broil if you want to get the cheese extra crispy! I enjoyed mine with toasted bread!
To store leftovers
If you miraculously manage to have leftovers, I suggest putting them in an airtight container and storing them in the fridge for up to about 3 days!
If you end up making this Cheesy White Bean Bake, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!
More Delicious Bean Recipes to try:
Cheesy White Bean Bake
Ingredients
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- ¼ cup tomato paste
- 2 15-ounce cans white beans (any white beans will work!), drained and rinsed
- ½ cup boiling water
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- ⅓ cup grated parmesan cheese
Instructions
- Pre-heat the oven to 475 degrees F.
- In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add in the garlic and cook for 2 minutes. Mix in the tomato paste, continuing to stir often, and cook for 1 more minute.
- Add in the beans, boiling water, and a good pinch of salt and freshly cracked black pepper. Stir until fully combined and the beans are covered in the tomato paste.
- Sprinkle on the cheese so that it evenly covers the top of the skillet. Bake for 8-10 minutes or until the cheese is fully melted and starting to crisp around the edges. If you’re REALLY a fan of crispy cheese, I highly recommend running your broiler for a couple minutes. Make sure to watch it closely so it doesn’t burn!
- Serve with toasted bread or chips/ crackers and ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you for sharing this recipe
This was easy and scrumptious. A definite rotating dish for any time with any protein. Oh, also affordable. My kinda dish.
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