CHEESY BEAN BAKE
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- 1/4 cup, il Fustino Arbequina EVOO
- 3 cloves, garlic – thinly sliced
- 3 tbsp, tomato paste
- 2, 15 ounce, cans of Butter Beans – drained
- 1/2 cup, boiling water
- salt and pepper
- 1/3 pound mozzarella – coarsely chopped
Preheat oven to 475 degrees.
In a 10 inch cast iron skillet, heat the EVOO over medium high and fry garlic slices until lightly golden then add in the tomato paste and stir for 30 seconds.
Reduce heat to medium. Add drained beans, boiling water and a pinch of kosher salt. Spread mozzarella over the top and bake for 5-10 minutes or until the cheesy is golden brown.
Drizzle with Italian Herbs Olive Oil. Serve with sliced bread.