Cheesy White Bean-Tomato Bake

It’s so worth it in a recipe where beans are the major ingredient, to use dried beans instead of canned one. Dried beans have a lovely firm texture and great taste. Buy some dried beans, rinse and dump what you need for your recipe into big saucepan of cold water and let sit overnight. Drain the water, add fresh water and simmer until tender. If you find you have a few too many cooked beans, you can freeze the extra in baggies to add to soups, chili etc.

I doubled the tomato paste and garlic and added a chopped yellow onion, drained/chopped San Marzano tomatoes, oregano, and red pepper flakes. Delicious!

Would recommend upping the amount of tomato paste slightly to enhance the flavor!

I made this with extra tomato paste and half cannelini half garbanzo beans. Divine. It took 15 min start to finish and was incredible. I ate more than half for dinner and stuck the whole cast iron in the fridge, then reheated on the stove with a splash of water and the lid on in the morning to eat with over medium eggs and toast. Lovely crust around the edges (the best part) and gooey cheese all through the top. A rare recipe that is easy, delicious, and uses things I always have in my pantry!

This was very good. I did feel that it needed a brightness at the end as the mozz was a little too mellow for me. I added fresh rosemary and it was WOW! Other ideas to give it some oomph would be crushed red pepper or another cheese with some zing. Maybe asiago along with the mozz?

I added baby kale and rosemary. So delicious and quick!

After reading notes: added onion, grated carrot, diced celery, fresh baby spinach, red pepper flakes, dried oregano, rosemary & basil, full 6 oz can tomato paste, grated Parmesan, 3 links mild Italian sausage, crumbled and fried. It. Was. DeLICious!!

I’ve made this several times now. I don’t neccessarily think it’s worth it to start with dried beans because it’s such a great quick dinner. I’ve been adding a bunch of finely chopped kale or spinach and using a whole can of tomato paste. Don’t skimp on the salt/pepper and use good mozzarella and you won’t be short on flavor. A new fave!

This was a huge hit and a truly fast weeknight dinner. I skimmed over the notes here and incorporated a few reader suggestions: I quickly braised some kale to mix in, then included shallots with the garlic, used an entire 6-oz can of tomato paste, increased to 44 oz of beans, and topped with smoked mozzarella. Served with toasted country bread and some tapenade. My teenagers loved it and so did I.

We love this in our house, though - full disclosure - I've tweaked it pretty hard, doubling the amount of tomato paste, adding a little Gruyere to replace some mozz, adding 1/4 lb. cooked elbow macaroni, and, after baking, topping with arugula and a drizzle of olive oil, and putting it back in the oven for a few minutes to wilt. The original is certainly fine, but as noted in other reviews, a bit bland. The added tomato paste, Gruyere, and arugula add just enough to make it more interesting.

Great quick side dish for a cold night, very satisfying. Followed recipe to letter, next time I'll add some fresh rosemary. What was amazing was brunch using the leftovers on grilled bread with scrambled (or maybe over easy) eggs!! Thank you to the reader who posted that suggestion. Fabulous!!

This recipe popped up just as I got home on a pollen filled, rainy, tornado warning in effect Friday here in Raleigh. A look at the notes & I was all in. I had the basic ingredients in the pantry, carrots and Fennel in the fridge. I sauteed Vidalia Onion, Fennel and chopped carrots, added Thyme and Oregano and a can each of diced tomato and paste, White Beans and Garbanzos. Topped with some fresh Parm and shredded Mozzarella. It browned up beautifully. Start to finish 30 minutes. Delicious

I used 5T tomato paste and thought it had good flavor - definitely up the paste for more zing!

I made this for a Saturday night dinner. I actually used three cans of beans as well as three Italian sausage links that I crumbled and browned along with the garlic. I substituted Cabernet for the water (would have used Chianti but we were out) and threw in a couple handfuls of spinach. This is a good basic recipe that can be easily modified. Excellent leftovers.

I did this with a bit of butter in the olive oil. The little bit of browned butter taste that comes through really lights this up!