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Cheesy Tomato Bean Skillet
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Cheesy Tomato Bean Skillet

25 minServes 4Nutri-Score C€€
from @recipe.included1 import0 cooked
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what you need

Ingredients

4 people
  • tomato alla vodka cannellini beans (2 cans, drained if desired)Pantry800 g
  • garlic (large cloves, minced)Produce2 pieces
  • chicken broth (or vegetable broth)Pantry60 ml
  • tomato paste (1 tsp)Pantry5 g
  • olive oil (plus extra for drizzling)Pantry30 ml
  • salt (to taste)Spices2 g
  • black pepper (to taste)Spices1 g
  • low-moisture mozzarella (shredded)Dairy50 g
  • Parmesan Reggiano (freshly grated)Dairy25 g
  • sourdough bread (sliced, drizzled with olive oil, for serving)Bakery4 pieces

per serving

Nutrition

235kcal

Carbs
24 g
Proteins
11 g
Fat
11 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Oven

step by step

Method

  1. Preheat the oven

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

  5. Serve

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