Category: What’s Cooking?

INGREDIENTS
¼ cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
1 can tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
½ cup boiling water
Kosher salt and black pepper
⅓ pound mozzarella, coarsely grated (about 1 1/3 cups)

optional: macaroni, kale, etc.

PREPARATION
Heat the oven to 475 degrees.

In a large ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it’s lightly golden, about 1 minute. Stir in the tomato paste. Fry for 30 seconds.

Add the beans, water and generous pinches of salt and pepper and stir to combine. Add cooked pasta or kale if desired.

Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes.

Adapted from: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?smid=ck-recipe-iOS-share&fbclid=IwAR3W3b0ncpaA272N4sKEWtBDb99Puh2y6OkWzwBgqRNdMbmTK7NqN9IG0UQ

Ingredients

• 1 can creamed corn
• 1/2 cup milk
• 1 tablespoon vegetable oil
• 1 cup cornmeal
• 1 teaspoon sugar
• 1 teaspoon baking powder
• 1 teaspoon dried oregano (or more, to taste)
• 1/4 teaspoon salt
• 1 7-oz can diced green chilis
• 2 cup shredded cheese (or more)
• 2 cans beans (pinto, black, or kidney) rinsed & drained
• cumin, garlic powder, chili powder, red pepper flakes, etc.

Directions

Preheat oven to 350

Spray 1-quart casserole with non-stick spray.

In large bowl, mix corn, milk and oil.

In small bowl, mix cornmeal, sugar, baking powder, salt, and oregano.

Add dry mixture to bowl of wet ingredients & mix until everything is moistened.

Put half the cornbread batter in the casserole.

Top with chilis, then cheese, then beans. Add garlic powder, cumin, red pepper flakes, & chili powder if desired.

Top with remaining batter.

Bake for one hour, until the top looks solid and a little brown.

Serve with salsa & sour cream.