Cheesy Tomato Bean Bake (Print Version)
# Ingredients:
→ Base
01 -
2 handfuls of fresh spinach leaves
02 -
4-5 San Marzano tomatoes, peeled and whole
03 -
3 cloves of garlic, sliced thinly
04 -
60ml of good-quality olive oil
05 -
2 cans of Cannellini beans (425g each), drained and rinsed
→ Seasonings
06 -
200g of mozzarella, shredded
07 -
1/4 to 1/2 tsp of Italian herb mix
08 -
A pinch of kosher salt and freshly cracked black pepper
09 -
1/2 tsp of crushed chili flakes
# Instructions:
01 -
Set your oven temperature to 245°C (475°F) and let it warm up.
02 -
Take a 25cm oven-friendly pan and warm the olive oil on medium-high. Toss in the garlic slices, frying them just until they start to get golden (about 60 seconds).
03 -
Drop the San Marzano tomatoes into the pan—watch out, it might splatter! Use a wooden spoon or a masher to press them down. Let it cook for a minute or so. Lower the heat if you think the garlic might burn.
04 -
Toss in the beans and spinach, giving it a good mix. Sprinkle in the Italian spice blend, chili flakes, salt, and pepper. Stir well so everything’s mingled together.
05 -
Spread the mozzarella across the surface evenly. Pop the dish in the oven and bake for roughly 8-10 minutes, or until the cheese is bubbly and has golden spots here and there.
06 -
If you like your cheese extra crispy, turn on the broiler for 2 minutes to get it a little more browned.
07 -
Dish it up right away and pair with tortilla chips for scooping!
# Notes:
01 -
This meal is at its best when hot out of the oven so you can enjoy the gooey, melted cheese.