Cheesy Beans (lol)

Adapted from: Ali Slagle

Serves: 3-4

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

olive oil

1 small onion, minced

3 garlic cloves, thinly sliced

130 g (6 tbsp) tomato paste

1/2 cup boiling water

2 cans (400 g / 15 oz) white beans, drained

1/4 tsp (or more to taste) dried rosemary

1/8 tsp dried oregano 

salt & pepper

125 g (4.5 oz) shredded kale (about 3 leaves)

150 g (5.3 oz) three- or four-cheese blend (about 1 1/3 cups)

I'll let you in on a little secret. If you made it this far, you are worthy of the cheesy beans. They are more than just cheese and beans. They are a rainy autumn evening, they are a family game night, they are a no-fuss joy that you just can't believe was that easy and simple. 

I love this dish because it is a sophisticated flavour despite its recipe title. The herbs and garlic shine through the tomato-cheesy goodness. Definitely add the four-cheese blend to really throw a punch into this dish. Plain mozzarella or mozzarella with parmesan are fine second options if easier to obtain. If making the cheese blend from scratch, err on the side of about 75% mozzarella and 25% parmesan. I used a three-cheese blend of mozzarella (70%), cheddar (20%), and parmesan (10%). 

Whilst cooking this, Schitt's Creek was playing in the background and I cannot think of a more perfect show to watch when making these delightful cheesy beans (lol). 

If you have an ovenproof skillet, it's a one-dish meal! If not, it's only two dishes. Which reminds me... it's midnight and it's time to go wash the dishes. 

Ingredients:

olive oil

1 small onion, minced

3 garlic cloves, thinly sliced

130 g (6 tbsp) tomato paste

1/2 cup boiling water

2 cans (400 g / 15 oz) white beans, drained

1/4 tsp (or more to taste) dried rosemary

1/8 tsp dried oregano 

salt & pepper

125 g (4.5 oz) shredded kale (about 3 leaves)

150 g (5.3 oz) three- or four-cheese blend (about 1 1/3 cups)

Directions:

1. Preheat the oven to 245 C / 475 F. Heat the olive oil in a large skillet (ovenproof, if possible) on medium heat. 

2. Fry the onion until tender, about 4 minutes. 

3. Add the garlic and cook until fragrant and fried (about 1 minute). 

4. Carefully add the tomato paste (it could splatter) and fry for 30 seconds to 1 minute. 

5. Reduce the heat to low and stir in the boiling water, beans, rosemary, oregano, and salt & pepper. 

6. Once well mixed, gently fold in the kale and cook on low heat until it slightly wilts. 

7. Remove the skillet from the heat. If it is not ovenproof, transfer the beans into an baking dish. Sprinkle the cheese evenly over the top of the beans. 

8. Bake until the cheese has melted and is browning on top, about 5-10 minutes.