Ali Slagle’s Cheesy White Bean-Tomato Bake

Name: Ali Slagle's Cheesy White Bean-Tomato Bake
Total time: 25 min
Ingredients: 1/4 cup extra-virgin olive oil, plus one tablespoon; 1 onion, chopped; 3 fat garlic cloves, thinly sliced; 3 tablespoons tomato paste; 1 teaspoon dried oregano; 1 (15-ounce) can diced tomatoes; 2 (15-ounce) cans white beans (like cannellini or Great Northern) or chickpeas, drained and rinsed; 1/2 cup boiling water; Salt and black pepper; 6 ounces mozzarella, grated (about 1 1/2 cups)

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Makes 4 Servings 1x

Time 25 Minutes

Units Scale

Ingredients

1/4 cup extra-virgin olive oil, plus one tablespoon
1 onion, chopped
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
1 teaspoon dried oregano
1 (15-ounce) can diced tomatoes
2 (15-ounce) cans white beans (like cannellini or Great Northern) or chickpeas, drained and rinsed
1/2 cup boiling water
Salt and black pepper
6 ounces mozzarella, grated (about 1 1/2 cups)

Instructions

1. Heat the oven to 475°F. In a 10-inch ovenproof skillet, warm 1 tablespoon olive oil over medium-high heat. Add the onion and cook, stirring occasionally until softened, 3 to 5 minutes.

2. Add remaining olive oil and the garlic and fry, stirring occasionally, until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and cook for 30 seconds, reducing the heat as needed to prevent the garlic from burning. Stir in the oregano and diced tomatoes, with their juice.

3. Add the beans, water, and generous pinches of salt and pepper and stir to combine. Let simmer, stirring once or twice until the mixture thickens, 5 to 10 minutes.

4. 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.

— Recipe adapted from The New York Times