This Cheesy White Bean Tomato Bake ALL comes together in one skillet and makes the perfect appetizer, side dish OR even a complete meal (which is how I love it!). It’s cheesy and delicious and SO FILLING!

As a vegetarian, beans are a HUGE part of my diet and I’m LOVING the fact that beans have become super popular again. One of my best friends recently made me a big batch of brothy beans and OMG AM I OBSESSED! That’s a recipe that’ll be coming soon.

But today, it’s cheesy, tomatoey, baked beans!

white bean tomato bake topped with lots of white cheese and fresh basil ribbons. In a white cast iron skillet with toasted bread on the side and some of the beans scooped onto the bread

This is a recipe that I lightly adapted from NY Times Cooking. I use their recipes ALL the time but this is one I couldn’t help but share!

One thing I’ve discovered about this recipe is that it really does taste best fresh. The leftovers are good but NO WHERE near as good as when it first comes out of the oven. SO, I recommend enjoying immediately as much as possible.

And if you do have leftovers, you may just want to add a little something to it before reheating or else the beans will be a bit dry. I often just add a splash of broth to mine and it works well.

close up of a white bean tomato bake topped with lots of white cheese and fresh basil ribbons. In a white cast iron skillet

One of the absolute BEST parts about this recipe is that the cheese gets really crispy all around the edges of the pan and tastes DELICIOUS! I always call dibs on the edges :)

Ingredients we’re working with:

  • White beans (any kind you’d like really!)
  • Tomato paste
  • lots of garlic :)
  • Some good olive oil
  • CHEESE: mozzarella and parmesan to be specific
white bean tomato bake topped with lots of white cheese and fresh basil ribbons. In a white cast iron skillet

If you end up making this Cheesy White Bean Bake, PLEASE please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making and how you like it!

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Cheesy White Bean Bake


  • Author: Brita Britnell
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Cheesy White Bean Tomato Bake ALL comes together in one skillet and makes the perfect appetizer, side dish OR even a complete meal (which is how I love it!). It’s cheesy and delicious and SO FILLING!


Ingredients

Units Scale
  • 2 tablespoons of olive oil
  • 4 garlic cloves, minced
  • 1/4 cup of tomato paste
  • 2(15-ounce) cans white beans (any white beans will work!), drained and rinsed
  • 1/2 cup of boiling water
  • Salt and pepper to taste
  • 1 cup of shredded mozzarella cheese
  • 1/3 cup of grated parmesan cheese

Instructions

  1. Pre-heat the oven to 475 degrees F.
  2. In a large oven-safe skillet, heat the olive oil over medium heat. Once hot, add in the garlic and cook for 2 minutes. Mix in the tomato paste, continuing to stir often, and cook for 1 more minute.
  3. Add in the beans, boiling water, and a good pinch of salt and freshly cracked black pepper. Stir until fully combined and the beans are covered in the tomato paste.
  4. Sprinkle on the cheese so that it evenly covers the top of the skillet. Bake for 8-10 minutes or until the cheese is fully melted and starting to crisp around the edges. If you’re REALLY a fan of crispy cheese, I highly recommend running your broiler for a couple minutes. Make sure to watch it closely so it doesn’t burn!
  5. Serve with toasted bread or chips/ crackers and ENJOY!
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: side dish
  • Method: skillet
  • Cuisine: american

Nutrition

  • Serving Size:
  • Calories: 246
  • Sugar: 3.5 g
  • Sodium: 964.4 mg
  • Fat: 9.9 g
  • Carbohydrates: 22.3 g
  • Protein: 18.4 g
  • Cholesterol: 9.9 mg

Keywords: tomato bean bake, cheesy bean bake, white bean bake