Cheesy White Bean-Tomato Bake

 Yet another vegetarian recipe.

D didn't like it as much as I did, but it had beans and tomato paste in it, neither ingredient is he big on.  And I might have been heavy on the tomato paste. 

I would have it again. Not sure about him.  We had with a salad.

Cheesy White Bean-Tomato Bake

Adapted from Ali Slagle 

Photo by ALB

Serves: 3
Time: 15 minutes

Ingredients

2 TBSP extra-virgin olive oil 

6 fat garlic cloves, thinly sliced 

1/2 medium onion, chopped 

3 heaping tablespoons tomato paste 

1 tsp oregano 

1/2 tsp crushed red pepper (less if you want less spicy) 

2 (15-ounce) cans white beans (such as cannellini or Great Northern), drained and rinsed 

½ cup boiling water 

 Kosher salt and black pepper

 ⅓ pound mozzarella, coarsely grated (about 1 1/3 cups) 

Directions 

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the onion and garlic until they are lightly golden, about 3 minutes. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning. Add the oregano and crushed red pepper.  Add the beans, water and generous pinches of salt and pepper and stir to combine. 

Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once. 

8 WW points and (my additions/subtractions at 3 servings)