Cheesy White Bean Tomato Bake recipe from NY Times Cooking. I made some modifications and have to share this recipe! It’s so delicious and quite addicting!
Throw some cheese on something and I am in. This day started out crummy because someone hit my car and kept going. I was parked in my car about to get out and this big truck zooms by and whacks my driver side mirror with his truck. It’s a narrow street and he was driving by fast and wasn’t paying attention. All of a sudden, I hear this loud noise and realize he just hit my car. He keeps driving so I immediately get out of my car and I’m just watching his truck drive away.
People like that make me so upset. I’m standing in the middle of the street and start looking around for pieces of my drivers side mirror. There are pieces scattered everywhere and I find the back piece in the middle of the street. I immediately call my Toyota dealership to see if I can come in and get it fixed or get an estimate for the part. Guess how this is going to cost me.
Cheesy White Bean Tomato Bake
Needless to say, I was in a crappy mood after that. It boggles my mind that someone would just keep driving and not care that he just smashed into my car. I know he knows he did something wrong because I got out of my car and was standing there for a while. I’m sure he saw me in his rearview mirror as that punk was driving away.
On the bright side, I had all the ingredients to make this Cheesy White Bean Tomato Bake recipe that I love so much. I’ve made this three times now and this is the best way to make it. Hope you check out the recipe below.
Cheesy White Bean Tomato Bake recipe
Equipment
- Potato masher
Ingredients
- 1/4 cup olive oil extra virgin
- 3 large garlic cloves thinly sliced
- 4 to 5 San Marzano peeled tomatoes
- 2 handfuls fresh baby spinach
- 2 (15 oz) cans Cannellini white beans rinsed and drained
- 1/4 to 1/2 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes + more if desired
- kosher salt and black pepper
- 2 cups shredded mozzarella
Instructions
- Pre-heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until lightly golden, about 1 minute. Add in the San Marzano peeled tomatoes (be careful of splattering) and mash them down with a potato masher or the back of a wooden spoon. Let cook for about a minute and then reduce the heat as needed to prevent the garlic from burning.
- Add the spinach and the beans, and then all the Italian seasoning, crushed red pepper flakes, and season with the salt and pepper. Stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots; for about 8 to 10 minutes. For more browning, switch to the broiler setting and leave under the broiler for about 2 minutes. Serve with tortilla chips and enjoy immediately. This dish is best when baked and served immediately because of the cheese.
