Shrimp Tacos
Yewande Komolafe
1868 ratings with an average rating of 4 out of 5 stars
1,868
35 minutes
Cheesy White Bean-Tomato Bake
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup extra-virgin olive oil
- 3fat garlic cloves, thinly sliced
- 3tablespoons tomato paste
- 2(15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
- ½cup boiling water
- Salt and black pepper
- ⅓pound mozzarella, coarsely grated (about 1⅓ cups)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
489 calories; 22 grams fat; 7 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 2 grams polyunsaturated fat; 50 grams carbohydrates; 11 grams dietary fiber; 2 grams sugars; 24 grams protein; 1003 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until it’s lightly golden, about 1 minute. 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.
- Step 2
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.
Private Notes
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Cooking Notes
Barb Cone
It’s so worth it in a recipe where beans are the major ingredient, to use dried beans instead of canned one. Dried beans have a lovely firm texture and great taste. Buy some dried beans, rinse and dump what you need for your recipe into big saucepan of cold water and let sit overnight. Drain the water, add fresh water and simmer until tender. If you find you have a few too many cooked beans, you can freeze the extra in baggies to add to soups, chili etc.
mrs_garver
I doubled the tomato paste and garlic and added a chopped yellow onion, drained/chopped San Marzano tomatoes, oregano, and red pepper flakes. Delicious!
meghan
Would recommend upping the amount of tomato paste slightly to enhance the flavor!
Adrienne
This was very good. I did feel that it needed a brightness at the end as the mozz was a little too mellow for me. I added fresh rosemary and it was WOW! Other ideas to give it some oomph would be crushed red pepper or another cheese with some zing. Maybe asiago along with the mozz?
Kacey
I made this with extra tomato paste and half cannelini half garbanzo beans. Divine. It took 15 min start to finish and was incredible. I ate more than half for dinner and stuck the whole cast iron in the fridge, then reheated on the stove with a splash of water and the lid on in the morning to eat with over medium eggs and toast. Lovely crust around the edges (the best part) and gooey cheese all through the top. A rare recipe that is easy, delicious, and uses things I always have in my pantry!
Janet
I added baby kale and rosemary. So delicious and quick!
Pam W.
After reading notes: added onion, grated carrot, diced celery, fresh baby spinach, red pepper flakes, dried oregano, rosemary & basil, full 6 oz can tomato paste, grated Parmesan, 3 links mild Italian sausage, crumbled and fried. It. Was. DeLICious!!
Debbie
I’ve made this several times now. I don’t neccessarily think it’s worth it to start with dried beans because it’s such a great quick dinner. I’ve been adding a bunch of finely chopped kale or spinach and using a whole can of tomato paste. Don’t skimp on the salt/pepper and use good mozzarella and you won’t be short on flavor. A new fave!
Astorienne
This was a huge hit and a truly fast weeknight dinner. I skimmed over the notes here and incorporated a few reader suggestions: I quickly braised some kale to mix in, then included shallots with the garlic, used an entire 6-oz can of tomato paste, increased to 44 oz of beans, and topped with smoked mozzarella. Served with toasted country bread and some tapenade. My teenagers loved it and so did I.
Jennifer B.
We love this in our house, though - full disclosure - I've tweaked it pretty hard, doubling the amount of tomato paste, adding a little Gruyere to replace some mozz, adding 1/4 lb. cooked elbow macaroni, and, after baking, topping with arugula and a drizzle of olive oil, and putting it back in the oven for a few minutes to wilt. The original is certainly fine, but as noted in other reviews, a bit bland. The added tomato paste, Gruyere, and arugula add just enough to make it more interesting.
NancySF
Great quick side dish for a cold night, very satisfying. Followed recipe to letter, next time I'll add some fresh rosemary. What was amazing was brunch using the leftovers on grilled bread with scrambled (or maybe over easy) eggs!! Thank you to the reader who posted that suggestion. Fabulous!!
Mike in NC
This recipe popped up just as I got home on a pollen filled, rainy, tornado warning in effect Friday here in Raleigh. A look at the notes & I was all in. I had the basic ingredients in the pantry, carrots and Fennel in the fridge. I sauteed Vidalia Onion, Fennel and chopped carrots, added Thyme and Oregano and a can each of diced tomato and paste, White Beans and Garbanzos. Topped with some fresh Parm and shredded Mozzarella. It browned up beautifully. Start to finish 30 minutes. Delicious
melissa
I used 5T tomato paste and thought it had good flavor - definitely up the paste for more zing!
Louie Phillips
I made this for a Saturday night dinner. I actually used three cans of beans as well as three Italian sausage links that I crumbled and browned along with the garlic. I substituted Cabernet for the water (would have used Chianti but we were out) and threw in a couple handfuls of spinach. This is a good basic recipe that can be easily modified. Excellent leftovers.
Mark Shafer
I did this with a bit of butter in the olive oil. The little bit of browned butter taste that comes through really lights this up!
missnanny
This was nice for a starting point, but I took the advice of those in the comments. I added more tomato paste, garlic, onion, dried basil, oregano, chili flakes, pine nuts, and topped with fresh basil. Served with sourdough.
Darcy
We upped the tomato paste and added some diced yellow onion. We also finished with fresh lemon zest after it came out of the oven.
short cakes
Cut oil by 1/2
Serena
I didn’t use a full 1/4-cup of olive oil but still yummy! I added 1 fresh (off-season) tomato that I randomly had in the fridge. Used pizza seasoning (mainly for the oregano flavors). Can definitely imagine adding other stuff in easily!
very good! adds and subs
This is very simple, easy, and delicious! I’ve made it many times and use these substitutions/changes with success: Add 2-3 more TBS. Tomato paste Add some grated Parmesan when it comes out of oven Substitute chickpeas for beans Love this with a side of Caesar salad.
Jessica G
On regular rotation. Easily adaptable to add whatever else you might have on hand or want. Like others I often add onion and double the tomato paste, and I really cook/brown the tomato paste to give it more depth of flavor. I’ve made with canned beans and with cooked dry beans (sometimes I’ll cook the beans in the instant pot/crockpot all day and then make this for dinner that night, or use leftovers from a brothy bean recipe, etc) and it always turns out.
Amber
Incredible! I love a dish like this that is totally customizable and able to use what you have on hand. Only had one can of cannellini beans, so making it sort of like a half recipe, I threw in a 5oz package of cubed pancetta, added a shallot, doubled the garlic and used the rest of my tube of tomato paste (about 4 Tbsp), added a healthy sprinkle of rosemary and oregano, and topped with Monterey Jack cheese. So, soooo good!
Allie
This was an instant hit, makes a great dinner on a cold night, or a hearty party snack. We used extra garlic and cheese. Also recommend toasting the bread for scooping, but also keep some soft for soaking up the sauce. Will definitely be making again!
ACB
Add some Dino kale
Jay
It seems like just enough of a recipe to count. I made this after reading community notes here, so I made the following changes. 1. Used the entire can of tomato paste; 2. Added a full head of washed, chopped escarole; 3. Altered the cheese to a mix of mozz, parm, and aged gouda. Then I baked it longer than the instructions said. It was great! But really I felt like I was cheating. I will definitely do it again. I bet it would be great with pureed winter squash added to it.
kaysara
My only addition was to top with chopped basil. Such a delicious and easy weeknight meal. Paired it with a salad and toasted baguette. Loved it and would definitely make again.
Kay
Very simple and easy to make - I added some kale, but should have added more garlic and possibly another seasoning or two to help make it a bit more flavorful
Cynthia C
I have made this a few times, but my favorite was today, in the airfryer. I used a piece of parchment to contain it all. Crispiness galore, and I can easily halve the recipe, plus no pan to clean!
carrots
Mix mozzarella in, instead of baking on top. No need to bake at all. Cook on stove top. Add in sautéed kale leaves
Diane
Easily doctored with a handful of chopped fresh rosemary, a sprinkling of Greek oregano, some dried thyme and a small diced onion sautéed before adding the garlic, this is a keeper!
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