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Cheesy Tomato Bean Skillet
Guarnición

Cheesy Tomato Bean Skillet

25 minPara 4Nutri-Score C€€
de @recipe.included1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • tomato alla vodka cannellini beans (2 cans, drained if desired)Despensa800 g
  • garlic (large cloves, minced)Frutas y verduras2 piezas
  • chicken broth (or vegetable broth)Despensa60 ml
  • tomato paste (1 tsp)Despensa5 g
  • olive oil (plus extra for drizzling)Despensa30 ml
  • salt (to taste)Especias2 g
  • black pepper (to taste)Especias1 g
  • low-moisture mozzarella (shredded)Lácteos50 g
  • Parmesan Reggiano (freshly grated)Lácteos25 g
  • sourdough bread (sliced, drizzled with olive oil, for serving)Panadería4 piezas

por ración

Nutrición

235kcal

Carbohidratos
24 g
Proteínas
11 g
Grasas
11 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Horno

paso a paso

Preparación

  1. Preheat the oven

    • Preheat the oven to 475 °F (245 °C).
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 4

  5. Serve

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