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Cheesy Tomato Bean Skillet
Beilage

Cheesy Tomato Bean Skillet

25 Min.Für 4Nutri-Score C€€
von @recipe.included1 Import0 Mal gekocht
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was Sie brauchen

Zutaten

4 Personen
  • tomato alla vodka cannellini beans (2 cans, drained if desired)Vorräte800 g
  • garlic (large cloves, minced)Obst & Gemüse2 Stücke
  • chicken broth (or vegetable broth)Vorräte60 ml
  • tomato paste (1 tsp)Vorräte5 g
  • olive oil (plus extra for drizzling)Vorräte30 ml
  • salt (to taste)Gewürze2 g
  • black pepper (to taste)Gewürze1 g
  • low-moisture mozzarella (shredded)Milchprodukte50 g
  • Parmesan Reggiano (freshly grated)Milchprodukte25 g
  • sourdough bread (sliced, drizzled with olive oil, for serving)Backwaren4 Stücke

pro Portion

Nährwerte

235kcal

Kohlenhydrate
24 g
Eiweiß
11 g
Fett
11 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Backofen

Schritt für Schritt

Zubereitung

  1. Preheat the oven

    • Preheat the oven to 475 °F (245 °C).
    Schritt 1

  2. Sauté the garlic and tomato paste

    • Heat the olive oil in a cast iron or oven-safe skillet over medium heat.
    • Add the garlic and sauté briefly, then stir in the tomato paste, making sure the garlic does not burn.
    Schritt 2

  3. Add the broth and beans

    • Pour in the broth and stir until the tomato paste is fully incorporated.
    • Add the beans and season with salt and pepper.
    Schritt 3

  4. Top with cheese and bake

    • Scatter the mozzarella and Parmesan evenly over the beans.
    • Bake at 475 °F (245 °C) until the cheese is melted and bubbling.
    Schritt 4

  5. Serve

    • Serve hot straight from the skillet, with olive oil–drizzled sourdough on the side.
    Schritt 5
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