Need an easy weeknight dinner? This one-pot cheesy white bean tomato bake ticks all the boxes. Packed with creamy white beans, lovely aromatics, and spinach, all simmered in a rich tomato sauce with lots of gooey cheese, it’s a family-friendly favorite. Perfect to serve with fresh bread to mop up all that glorious sauce.

Confession time: I’ve never really been a fan of baked beans. But that’s because the only baked beans I’d tried were from a can – strangely sweet, chalky, and lacking flavor. Fast forward to now, and I’ve discovered I actually LOVE a bean dish.

Beans are high in protein, filling, and budget-friendly, so they’re a perfect staple for your kitchen. These gorgeous, reader favorite, one-pot creamy ‘Marry Me’ white beans or creamy one-pot lemony leek zucchini white beans are also worth trying!

With a jar of beans and a can of tomatoes, you’re halfway to this delicious white bean bake. It’s cozy, comforting, ultra cheesy, but packed with nutrients, thanks to the protein powerhouse beans. It also takes just 30 minutes to make.

For a little extra depth and smoky, spicy kick, I highly recommend adding some ‘nduja paste to your beans. ‘Nduja is a spicy spreadable Italian salami, and it’s my go-to for injecting something special into a dish. It’s optional here – the bake is still delicious without it! And for an added crunchy element, make cheesy baked parmesan crisps while the beans are in the oven – it’s a wonderful way to elevate the dish.

Ingredients You’ll Need

• White beans. I love using jarred butter beans for this dish, but any white bean will work. Jarred beans tend to be better quality, but canned beans are perfectly fine, too.
• Tomatoes. I’m using cans of plum tomatoes – but you could also use crushed tomatoes or passata (tomato puree).
• Cheese. For the ultimate oozy, gooey result, I’m using two different kinds of cheese. Parmesan brings a strong, sharp cheesy flavor, while mozzarella brings the creamy and oozy element to the bake. You can replace the cheese with whatever you have, but I recommend choosing a cheese that has a nice, strong flavor.
• Spinach. I love adding greens for color and nutrients, and spinach is my go-to. You can leave this out if you don’t have any – or use frozen spinach. Or, try baby kale, cavolo nero, or chard.
• ‘Nduja paste (optional). A spicy, smoky spreadable salami paste from Italy, the ‘nduja gives the dish an unbeatable savory depth and smokiness. It’s becoming more readily available in grocery stores (you’ll find it in the section with the cured meats), and you can also find it on Amazon. A little goes a long way with ‘nduja, so if you pick some up, it’ll last you a good while in the fridge. You can replace the ‘nduja with smoked paprika or harissa paste if you can’t find it. Or, swap it for spicy Italian sausage.

How to Make The Cheesy Bean Bake

This is a step-by-step photo overview of how to make the beans – the full recipe with instructions and ingredients list with quantities is at the bottom of the page for you.

1. Soften the onion, garlic and ‘nduja (if you’re using it) in olive oil.

2. Add the canned tomatoes and herbs, stir, and simmer until slightly thickened.

3. Add the white beans to the tomato sauce.

4. Stir in the spinach leaves – they’ll soften and wilt into the sauce.

5. Top with the Parmesan and mozzarella, then finish with a good grind of black pepper.

6. Bake until the cheese is golden and the sauce is bubbling. Serve while hot and gooey.

White Bean Tomato Bake FAQs

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One Pot Cheesy White Bean Tomato Bake

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5 from 2 reviews

• Author: Kate Phillips
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Vegetarian

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Description

Need an easy weeknight dinner? This one-pot cheesy white bean tomato bake ticks all the boxes. Packed with creamy white beans, lovely aromatics, and spinach, all simmered in a rich tomato sauce with lots of gooey cheese, it’s a family-friendly favorite. Perfect to serve with fresh bread to mop up all that glorious sauce.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon olive oil
• 1 shallot, finely diced (or 1 small onion)
• 1 teaspoon salt
• 4 garlic cloves, crushed
• 1 tablespoon ‘nduja paste (optional, can substitute with harissa paste or Italian sausage)
• 2 cans of plum tomatoes (14oz each)
• 1 tablespoon dried thyme
• 2 cups butter beans (drained weight, use two 14oz/400g cans or one large jar)
• 3.5oz (100g) baby spinach leaves
• 1/3 cup grated Parmesan cheese
• 1 cup grated mozzarella cheese
• Black pepper

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Instructions

1. Preheat the oven. Heat your oven to 400°F (200°).
2. Cook the aromatics. Place an ovenproof skillet or pan over medium heat and add 1 tablespoon of olive oil. Add the diced shallot and 1 teaspoon of salt. Cook, stirring, until the shallot starts to change color (it’ll become more transparent) and softens. Add the 4 crushed garlic cloves and ‘nduja paste (if you’re using it). Press the ‘nduja paste with your spoon and stir it around the pan so it starts to melt into the oil, then keep stirring for a couple of minutes until the garlic becomes fragrant.
3. Add the tomatoes. Add the 2 cans of tomatoes (make sure you get all the tomatoey goodness out of the cans by filling them ¼ full of water and swishing it around, then pour the tomato water into the pan too). Add the dried thyme, stir, and bring to a simmer. Simmer for about 5 minutes, until thickened slightly.
4. Add the beans and spinach. Once the tomato sauce has thickened a little, add the white beans and stir them into the sauce. Simmer for another few minutes, then add the spinach. Stir to wilt the spinach into the sauce.
5. Add the cheese and bake. Scatter the grated Parmesan and mozzarella all over the top of the tomatoey beans, then finish with a couple of grinds of black pepper.
6. Cook the beans. Transfer the pan to the oven, and bake for 15 to 20 minutes, until the sauce is bubbling and the cheese is melted, golden, and oozy. Remove from the oven, then serve while hot and gooey.

Notes

PREP AHEAD: You can prepare the beans up until putting them in the oven, then cover them tightly with foil and pop them in the fridge until you’re ready to bake. You can do this up to 2 days in advance. Alternatively, you can bake the beans, then reheat the whole thing at 350°F (180°C) for 15 minutes. Just make sure to cover it with foil so the top doesn’t burn.

PRO TIP: If you don’t have an oven-proof pan, just transfer the beans to an oven dish, then top with the cheese and bake.

STORAGE INSTRUCTIONS: Leftovers keep really well and make brilliant beans on toast the next day! I’ve even used leftovers in tomatoey shakshuka, and it was seriously delicious. You can keep the beans in the fridge in a covered container for 5 days.

OPTIONAL: I love to make quick cheesy parmesan crisps while the beans are baking as a little crunchy garnish to serve the beans. They give the dish an extra crunchy element and make it slightly more elevated.

• Prep Time: 5
• Cook Time: 25
• Category: low carb
• Method: oven
• Cuisine: italian

Nutrition

• Serving Size: 350g
• Calories: 364
• Sugar: 14.2g
• Sodium: 1277mg
• Fat: 11.8g
• Saturated Fat: 5g
• Carbohydrates: 44.7g
• Fiber: 13.4g
• Protein: 23.4g
• Cholesterol: 22mg