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Cheesy Tomato Bean Skillet
Dodatek

Cheesy Tomato Bean Skillet

25 minPorcje: 4Nutri-Score C€€
od @recipe.included1 importugotowano 0 razy
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Składniki

4 osoby
  • tomato alla vodka cannellini beans (2 cans, drained if desired)Spiżarnia800 g
  • garlic (large cloves, minced)Warzywa i owoce2 kawałki
  • chicken broth (or vegetable broth)Spiżarnia60 ml
  • tomato paste (1 tsp)Spiżarnia5 g
  • olive oil (plus extra for drizzling)Spiżarnia30 ml
  • salt (to taste)Przyprawy2 g
  • black pepper (to taste)Przyprawy1 g
  • low-moisture mozzarella (shredded)Nabiał50 g
  • Parmesan Reggiano (freshly grated)Nabiał25 g
  • sourdough bread (sliced, drizzled with olive oil, for serving)Piekarnia4 kawałki

na porcję

Wartości odżywcze

235kcal

Węglowodany
24 g
Białko
11 g
Tłuszcz
11 g
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Przybory

  • Patelnia
  • Piekarnik

krok po kroku

Przygotowanie

  1. Preheat the oven

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

  5. Serve

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