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- 1
Prep the aromatics
Thinly slice 5 garlic cloves and 2 small shallots (or 1 large). You don't need to chop them finely — just a quick slice is all.
- 2
Sauté garlic and shallots
Heat a large oven-safe skillet (cast iron works great) over medium heat for 1 minute. Add the olive oil. When it shimmers, add the shallots and sauté for 3 minutes. Add the sliced garlic and cook for about 60 seconds, until fragrant and just barely starting to color.
- 3
Add tomato paste and spices
Add the 6-oz can of tomato paste to the pan and stir it into the shallots and garlic, spreading it out in the pan. Sprinkle on the oregano, salt, black pepper, and crushed red pepper. Stir everything together and let the tomato paste cook for about 2 minutes to mellow out and allow the spices to bloom.
- 4
Add beans and simmer
Open the 3 cans of cannellini beans. Lightly drain off some of the liquid from the top of each can — you don't need to rinse them, just tip off a bit of the standing liquid. Add all three cans to the pan along with 3/4 cup water. Stir to combine. Raise the heat to medium-high until the mixture reaches a simmer, then reduce to medium-low and cook for about 10 minutes, stirring occasionally.
- 5
Finish with rosemary
Take the pan off the heat. Stir in 1 tablespoon of finely chopped fresh rosemary. Taste and adjust salt and pepper as needed.
- 6
Top with cheese and broil
Sprinkle 2 cups of shredded smoked gouda evenly over the beans, followed by 1/2 cup finely shredded parmesan. Move the oven rack up so the pan sits a few inches from the broiler element. Broil on high for 2–4 minutes, checking every 30 seconds after the 2-minute mark. Pull it out when the cheese is melted and golden in spots. Serve immediately, straight from the pan.
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Cheesy White Bean Tomato Bake
Created by: WholeFoodWendy
Ingredients
- 1/4 cup olive oil
- 5 garlic cloves
- 2 shallots
- 6 oz tomato paste
- 1 tbsp dried oregano
- 2 tsp kosher salt
- 1 tsp black pepper
- 1/4 tsp crushed red pepper flakes
- 45 oz cannellini beans
- 3/4 cup water
- 1 tbsp fresh rosemary
- 2 cup smoked gouda
- 1/2 cup parmesan
Instructions
- Prep the aromaticsThinly slice 5 garlic cloves and 2 small shallots (or 1 large). You don't need to chop them finely — just a quick slice is all.
- Sauté garlic and shallotsHeat a large oven-safe skillet (cast iron works great) over medium heat for 1 minute. Add the olive oil. When it shimmers, add the shallots and sauté for 3 minutes. Add the sliced garlic and cook for about 60 seconds, until fragrant and just barely starting to color.
- Add tomato paste and spicesAdd the 6-oz can of tomato paste to the pan and stir it into the shallots and garlic, spreading it out in the pan. Sprinkle on the oregano, salt, black pepper, and crushed red pepper. Stir everything together and let the tomato paste cook for about 2 minutes to mellow out and allow the spices to bloom.
- Add beans and simmerOpen the 3 cans of cannellini beans. Lightly drain off some of the liquid from the top of each can — you don't need to rinse them, just tip off a bit of the standing liquid. Add all three cans to the pan along with 3/4 cup water. Stir to combine. Raise the heat to medium-high until the mixture reaches a simmer, then reduce to medium-low and cook for about 10 minutes, stirring occasionally.
- Finish with rosemaryTake the pan off the heat. Stir in 1 tablespoon of finely chopped fresh rosemary. Taste and adjust salt and pepper as needed.
- Top with cheese and broilSprinkle 2 cups of shredded smoked gouda evenly over the beans, followed by 1/2 cup finely shredded parmesan. Move the oven rack up so the pan sits a few inches from the broiler element. Broil on high for 2–4 minutes, checking every 30 seconds after the 2-minute mark. Pull it out when the cheese is melted and golden in spots. Serve immediately, straight from the pan.