Crispy Cheesy Bean Bake

Crispy Cheesy Bean Bake

  • 1 onion, diced

  • 4 Tbs. olive oil divided

  • 3 cloves minced garlic

  • Pinch of chili flake

  • salt and pepper

  • 2 Tbs. tomato paste

  • 1 - 15 oz. can crushed tomatoes

  • 3-15 oz cans white beans (either butter beans or cannellini beans works)

  • 3/4 cup vegetable stock

  • 1 /2 cup panko (gluten free panko works here too)

  • 1/4 cup Parmesan cheese

  • 2 Tbs. fresh thyme or rosemary

  • 8 oz. fresh mozzarella, sliced into 1/2 thick rounds (you could also use ricotta or buratta)

Pre-heat oven to 400°F.

In an stove top safe casserole or cast iron dish, saute the onion with 2 Tbs olive oil for about 4 to 6 minutes or until soft and translucent. Add in the garlic, chili flakes, and large pinch of salt and saute for 30 seconds. Add the tomato paste and saute for another 2 minutes.

Add in the tomatoes, beans, and stock and cook over low for 10 to 15 minutes or until liquid is reduced.

While the beans are cooking, mix together the panko, Parmesan cheese, large pinch of salt, thyme, and olive oil in a bowl.

Top the beans with the mozzarella followed by a large sprinkle of the panko mixture.

Bake for 20 to 25 minutes or until cheese is melted and panko is golden brown.

Remove and serve warm.

Makes about 4 servings.

Amanda FredericksonComment