One Pot Cheesy White Bean Tomato Bake

Hand holding a spoon, scooping up cheesy baked white beans.

5 from 2 votes

One Pot Cheesy White Bean Tomato Bake

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.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Keyword: baked beans, cheesy beans

Servings: servings

Calories: 332kcal

Author: Kate Phillips

Ingredients

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/400g each
1 tablespoon dried thyme
2 cups butter beans drained weight, use two 14oz/400g cans or one large jar
3.5 oz (100g) baby spinach leaves
⅓ cup grated Parmesan cheese
1 cup grated mozzarella cheese
Black pepper

Instructions

Preheat the oven. Heat your oven to 400°F (200°).
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.
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.
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.
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.
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.

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