Cheesy Bean Bake

Serve with bread and a bitter-green salad.

Ingredients

 ¼ cup extra-virgin olive oil
 3 fat garlic cloves, thinly sliced
 3 tbsp tomato paste
 2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
 ½ cup boiling water
 Kosher salt and black pepper
 ½ lb mozzarella, coarsely grated (about 1 1/3 cups)

Directions

1

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the 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.

2

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. Serve at once.

You May Also Like:

Pasta with White BeansThe key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients.