Umami Recipes
Umami Recipes

Cheesy White Bean-Tomato Bake

4 servings


15 minutes

total time


1/4 cup extra-virgin olive oil

3 fat garlic cloves, thinly sliced

3 tablespoons tomato paste

2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed

1/2 cup boiling water

Salt and black pepper

1/3 pound mozzarella, coarsely grated (about 1 1/3 cups)


Heat oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once.


Serving Size




Total Fat

22 g

Saturated Fat

7 g

Unsaturated Fat

14 g

Trans Fat

0 g




1003 mg

Total Carbohydrate

50 g

Dietary Fiber

11 g

Total Sugars

2 g


24 g

4 servings


15 minutes

total time
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