Cheesy Bean Bake

Serve with bread and a bitter-green salad.


 ¼ cup extra-virgin olive oil
 3 large garlic cloves, thinly sliced
 3 tbsp tomato paste
 2 (16-ounce) cans Creole Cream Style Navy Beans
 ½ cup boiling water
 Kosher salt and black pepper
 ½ lb mozzarella, coarsely grated (about 1 1/3 cups)



Preheat the oven to 475 degrees.


In an ovenproof skillet, heat the olive oil over medium-high heat. Add garlic and cook until it's lightly golden, about 1 minute. Stir in the tomato paste and continue cooking 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 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.

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