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