White Bean, Spinach and Tomato Bake
Updated: May 23
This is adapted from a Pinterest recipe, with the amount of cheese reduced, the tomato and spinach quantity increased and the white beans upped to be of the best organic quality. Thus is my improved version. This is an easy treat as a starter or snack with chips. You will want a 10" oven proof cast iron skillet.
Do not skimp on the best beans!!
As for tomatoes, I prefer Romas for their dense, low acid quality and even better if you have them roasted with garlic from your freezer like I always do, recipe here: Roasted Romas for Freezing.
Ingredients: 8 or so chopped tomatoes, 5-8 cloves of garlic, 2 cans organic white cannelllini beans, drained and rinsed, 5 ounces (one box) fresh baby spinach with stems removed, 4-8 ounces fresh mozzarella, grated.
In a bit of olive oil, sauté the garlic being careful to not burn it. Add chopped tomatoes and sauté until water evaporates. Add beans and spinach, stirring gently to combine, until water evaporates and spinach wilts. You can add herbs of choice, like thyme, oregano, certainly salt, red and black peppers.
Into the 450° oven:
Cover with cheese and put in 450° oven to bake for 10 minutes or even under the broiler a bit.
Ooooo la la!!
Serve with tortilla chips or toasts.
Share with wonderful friends!! Morgayne and Trish join for a Saturday evening munch! ❤️💃🏼🎶🎉
Friends Landi and Mike share cocktails and bean dip with My Mister! 👇🏻👇🏻