Name: Cheesy White Bean-Tomato Bake
Ingredients: ¼ cup extra-virgin olive oil; 3 fat garlic cloves, thinly sliced; 3 tbsp. tomato paste; 2 15-ounce cans cannellini, chickpeas or Great Northern beans, drained and rinsed; ½ cup boiling water; Salt and black pepper, to taste; 1-⅓ cups mozzarella, coarsely grated; French baquette, sliced and toasted, for serving, optional; Crackers, of choice, for serving, optional

Cheesy White Bean-Tomato Bake

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Ingredients

¼ cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tbsp. tomato paste
2 15-ounce cans cannellini, chickpeas or Great Northern beans, drained and rinsed
½ cup boiling water
Salt and black pepper, to taste
1-⅓ cups mozzarella, coarsely grated
French baquette, sliced and toasted, for serving, optional
Crackers, of choice, for serving, optional

Instructions

Pre-heat the oven to 475°F.
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; fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper; stir to combine.
Sprinkle the cheese evenly over the top.
Place in the pre-heated oven and bake until the cheese has melted and browned in spots; 5 to 10 minutes.
If the top is not as toasted as desired, run the skillet under the broiler for a minute or 2.
Served with toasted slices of a French baquette or your favorite crackers.

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