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Cheesy Tomato Bean Skillet
Accompagnement

Cheesy Tomato Bean Skillet

25 minPour 4Nutri-Score C€€
par @recipe.included1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • tomato alla vodka cannellini beans (2 cans, drained if desired)Épicerie800 g
  • garlic (large cloves, minced)Fruits et légumes2 morceaux
  • chicken broth (or vegetable broth)Épicerie60 ml
  • tomato paste (1 tsp)Épicerie5 g
  • olive oil (plus extra for drizzling)Épicerie30 ml
  • salt (to taste)Épices2 g
  • black pepper (to taste)Épices1 g
  • low-moisture mozzarella (shredded)Produits laitiers50 g
  • Parmesan Reggiano (freshly grated)Produits laitiers25 g
  • sourdough bread (sliced, drizzled with olive oil, for serving)Boulangerie4 morceaux

par portion

Nutrition

235kcal

Glucides
24 g
Protéines
11 g
Lipides
11 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Poêle
  • Four

pas à pas

Préparation

  1. Preheat the oven

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

  5. Serve

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