Cheesy White Bean Tomato Bake

metal spoon and sourdough slice stuck into a cast iron skillet of cheesy beans.

5 from 2 votes

This is my new dinnertime SAVIOR. I can get this Cheesy White Bean Tomato Bake on the table in 20 minutes flat. It's shockingly delicious for how simple and easy it is. It's packed with protein, fiber, and flavor. And did I mention it's a pantry meal? You can make this whole meal with (almost) just what's in your cupboard. Perfect for those busy weeknights where you're running between practices and need something filling, tasty, and dirt cheap. Try it out tonight!

Prep Time5

Cook Time15

Broil time3

Total Time23

Course: Main Course

Cuisine: American

Servings:

Calories: 489kcal

Author: The Food Charlatan

Equipment

cast iron skillet or any skillet that can go from the stove to the oven

Ingredients

1/4 cup olive oil
5 cloves garlic
2 small shallots or 1 large shallot
1 (6 ounce can) high quality tomato paste I like Cento brand
1 tablespoon dried oregano
2 teaspoons kosher salt use 1 and 1/4 teaspoon table salt
1 teaspoon freshly cracked black pepper
1/4 teaspoon crushed red pepper or to taste
3 (15-ounce) cans white beans cannellini
3/4 cup water
1 tablespoon fresh rosemary chopped fine (or use 1 teaspoon dried)
2 cup smoked gouda or mozzarella cheese, grated
1/2 cup parmesan finely shredded
crusty French bread for serving

Instructions

Prep your veggies: Thinly slice 5 cloves of garlic. Thinly slice 2 small shallots. (or chopping them is fine, if you prefer)
Heat a large, oven safe skillet (I use a cast iron skillet) over medium heat. Let it preheat for 1 minute.
Add 1/4 cup olive oil. When the oil shimmers, add the shallots. Saute for 3 minutes, then add the sliced garlic.
Saute the garlic and shallots on medium heat for about 60 seconds, until the garlic is fragrant and just barely starting to brown.
Add 1 (6-oz) can Cento tomato paste. Quality really matters for this ingredient. Stir it all together, spreading the tomato paste out in the pan.
Season the mixture with 1 tablespoon oregano, 2 teaspoons kosher salt, 1 teaspoon freshly cracked pepper, and 1/4 teaspoon crushed red pepper.* Stir the spices in and let the tomato paste cook in the pan for about 2 minutes.
Add the beans. Open 3 cans of white beans. Place the removed lid on top of the open can, and dump some of the liquid sitting on top of the beans into the sink. Do not drain the beans in a colander, and definitely don't rinse. We are only partially draining them. Turn the can upside down in the sink and give it a couple shakes, and call it good. Repeat with the other two cans. Add all the partially drained beans to the pan with the tomato paste.
Add 3/4 cup water to the pan. Stir it all together and turn the heat up to medium high and bring to a simmer, meaning that it will be bubbling. Lower the heat to medium low. Cook for about 10 minutes at a low simmer (small occasional bubbles.)
Turn off the stove and remove the pan from the heat. Stir in 1 tablespoon fresh rosemary.
Give it a taste and see if you want to adjust the seasonings.
Shred 2 cups of smoked gouda cheese.** Sprinkle the cheese all over the top of the beans.
Shred 1/2 cup Parmesan cheese. Sprinkle over the top of the beans.
Turn your broiler to high heat. Move the oven rack up so that the pan is a few inches away from the heat.
Broil the cheesy beans for 2-4 minutes. After 2 minutes, start checking it every 30 seconds. Broiling can take you from nothing to on fire in seconds, so stick around! Take it out when the cheese is melted and has started to brown in spots.
Serve hot with crusty French bread!
Storage: Store any leftovers covered in the fridge. Reheat in the microwave, or put it back in a pan and heat on the stove and repeat the broiling process.
Freezing: Beans freeze phenomenally! Add any cooled leftovers to a ziplock and freeze for 2-3 months. Let thaw in the fridge overnight, then add it to an oven-safe pan, heat on low (sprinkle with water and stir if it's very thick) until warm. Then add more cheese and broil as directed.

Notes

*ROSEMARY: If you are using dried rosemary (and skipping fresh rosemary), add 1 teaspoon dried rosemary along with all the other spices.

CHEESE: You can top this with any kind of melting cheese that you like. Mozzarella is a great sub, or Monterey Jack, Fontina, Provolone, Swiss, Oaxaca, etc.

Nutrition

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