Description
Discover the comfort of skillet tomato cheesy beans: a quick, one-pan dish combining creamy tomato flavors, cheesy white beans, and herby pesto. Ready in under 20 minutes!
Ingredients
Units
Scale
- 1/4 cup olive oil
- 1 shallot, finely chopped
- 4 garlic cloves, finely chopped or minced
- 1 teaspoon oregano or Italian seasoning
- 2 tablespoons tomato paste
- 1 teaspoon crushed red pepper flakes
- 1/2 cup heavy cream
- 1/2 cup basil pesto, jarred or homemade
- 3 15–ounce cans white beans such as butter, cannellini or navy, drained
- 1 cup shredded cheddar cheese, divided
- 1/4 cup fresh basil, roughly chopped
- 1/2 cup shredded mozzarella cheese
- Crusty or toasted bread, for serving
Instructions
- In large skillet over medium heat, heat olive oil. When oil is shimmering, add shallot and cook until it begins to soften, 1 minute.
- Add garlic and oregano and cook, stirring, until fragrant, about 2 minutes more.
- Reduce heat to low, add tomato paste and red pepper flakes, and cook, stirring, until the paste darkens to a rich brick red, about 4 minutes.
- Stir in 1 cup water, then cream and pesto. Season with salt and pepper.
- Add beans and 1/2 cup cheddar, tossing until the cheese melts.
- Simmer, stirring occasionally, until the beans are well coated and the flavors are melded, about 10 minutes.
- Stir in basil and cook just to wilt, 1 minute more. Taste and add more salt and pepper as needed.
- Top with remaining 1/2 cup cheddar and the mozzarella. Broil until cheese is melted and bubbling, about 2 minutes.
- Divide among bowls and top with more basil. Serve with toasted bread (or garlic bread) alongside for scooping and dipping.
Notes
- Adapted from Half Baked Harvest Quick & Cozy
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: recipe
- Method: stovetop
- Cuisine: Italian