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Cheesy Tomato and White Bean Recipe
Ash Tyrrell

Cheesy Tomato and White Bean Recipe

I stumbled onto this cheesy tomato and white bean bake on a night when my fridge had nothing but a can of beans and a lonely tube of tomato paste. I wasn't expecting much, but one bite in and I was hooked for life. It's bubbly, garlicky, and the cheese crisps up around the edges in the best way possible
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Total Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil – go for a good extra-virgin variety here since the oil carries a lot of the flavor in this simple dish
  • 4 cloves garlic minced – fresh cloves make a real difference over the jarred stuff, so mince it yourself if you can
  • ¼ cup tomato paste – this is the flavor backbone of the whole recipe so don't skimp on it
  • 2 15-ounce cans white beans, drained and rinsed – cannellini or navy beans both work beautifully, and rinsing removes the starchy canning liquid
  • ½ cup boiling water – this loosens the tomato paste into a light sauce and helps everything simmer together
  • salt and black pepper to taste – add both gradually and taste as you go, since canned beans already carry some sodium
  • 1 cup mozzarella cheese shredded – shred it fresh off the block instead of using pre-shredded bags, which are coated in anti-caking starch that keeps cheese from melting smoothly
  • ⅓ cup parmesan cheese grated – freshly grated parmesan melts and browns far better than the shelf-stable canister kind

Method
 

  1. Set your oven to 475°F so it's fully heated by the time your skillet is ready to go in. A hot oven is what gives the cheese that lightly crisped, golden top everyone loves. Don't skip this step or the bake will turn out soggy instead of bubbly.
  2. Warm the olive oil in your oven-safe skillet over medium heat on the stovetop. Once it's shimmering, add the minced garlic and cook it for about two minutes, stirring often so it doesn't burn. You want it fragrant and just barely golden, not browned.
  3. Stir the tomato paste right into the garlic and oil, keeping things moving for about a minute. The paste will darken slightly and smell rich and toasty as it cooks. This short step deepens the flavor far more than just dumping in cold paste later would.
  4. Pour in the drained white beans along with the boiling water, then season generously with salt and pepper. Stir everything together until the beans are fully coated in that garlicky tomato mixture. The boiling water helps loosen the paste into a light, saucy coating.
  5. Sprinkle the mozzarella and parmesan evenly over the top of the skillet, making sure to cover the beans completely. An even layer means every bite gets that melty, cheesy pull. Don't be shy here, since the cheese is really the star of the show.
  6. Slide the skillet into your preheated oven and bake for 8 to 10 minutes, until the cheese is fully melted and just starting to crisp at the edges. If you want extra color, switch to broil for the last minute or two, watching closely so it doesn't burn. Pull it out once the top looks golden and irresistible.

Notes

  • I always use a cast iron skillet because it holds heat evenly and gives the cheese around the edges that deep, crispy crust I love most
  • I grate my own cheese now after learning pre-shredded bags just don't melt the same way
  • I keep a close eye on the broiler step since cheese can go from golden to burnt in seconds
  • I've started adding a tiny pinch of sugar to the tomato paste when my tomatoes taste extra acidic, and it balances things out nicely
  • I never skip resting it for a minute or two out of the oven, since the sauce thickens slightly and is easier to scoop