This is so easy, and so pantry friendly, I couldn’t believe the intensity of flavor from so few ingredients. Just beans, tomato paste, olive oil, garlic and some cheese! Add a few other herbs and spices or not. It’s great as is and makes a fast and simple lunch or dinner. I serve it with whole grain bread and a big green salad!
[Recipe title= “Cheesy White Beans” servings=”6″]
Ingredients
1/4 cup extra-virgin olive oil
2-3 large garlic cloves, thinly sliced
3 tablespoons tomato paste
(2) 15-ounce cans white beans, drained and rinsed
1/2 cup water
salt and pepper
4-6 ounces fresh mozzarella, feta or goat cheese, if desired
Optional: 1 teaspoon fennel or cumin seeds, 1 teaspoon dried herbs like rosemary or oregano, 2 tablespoons fresh herbs like basil, parsley, cilantro)
Directions
- In an oven-proof, 10″ skillet, heat oil over medium-high heat. Add garlic slices and “fry” until lightly golden, about 1 minute. If using fennel or cumin seeds or dried herbs, add them just before adding the tomato paste. Stir in tomato paste, reduce heat, and cook for 30 seconds.
- Add the beans, water, salt and pepper. Stir to combine and cook for 2-3 minutes.
- If using cheese, tear or dollop evenly over top and place skillet under broiler for 4-5 minutes to melt and brown cheese. If using fresh herbs, sprinkle on top before serving.
judymatusky.com
[/recipe]
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