Cheesy Calypso Bean and Tomato Bake

• servings: 3-4 servings

Ingredients

3 tablespoons extra-virgin olive oil

6 fat garlic cloves, thinly sliced

1 teaspoon chopped fresh rosemary

3 tablespoons tomato paste

8 oz dried Belden Barns Calypso beans, cooked

1 cup chicken or vegetable broth

1 cup mozzarella, coarsely grated

1 cup asiago or sharp cheddar cheese

¼ cup parmesan cheese

1 teaspoon salt

Black pepper

Directions

Set oven to 475 degrees.

On the stovetop, heat the olive oil in a 10-inch ovenproof skillet on medium-high. Fry the garlic until it’s lightly golden, about one minute. Stir in the rosemary and the tomato paste and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.

Add the beans, stock, salt and several generous grinds of pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted, about 5 minutes. If you want the top toasted, you can put the skillet under the broiler for a minute. Serve at once!

Notes

Once you cook the beans (must do beforehand), this is a very quick and satisfying meal to pull together on a weekday night, with flavors reminiscent of lasagna. This recipe is yummy as written but also a great jumping off point for many customizations. You could add cooked kale or roasted vegetables, bacon or sausage, or try other herbs or cheeses… there are endless variations. We recommend that you serve with bread and a bitter-green salad.

Adapted from Ali Slagle, The New York Times