Valued Contributor
Posts: 700
Registered: ‎11-25-2014

Cheesy White Bean Tomato Bake

Cheesy White Bean Tomato Bake



2 tablespoons olive oil

  • 3 cloves garlic
    (thinly sliced) I use dried minced garlic and dried minced onion.

  • 15 ounce can fire-roasted tomatoes
    (can sub diced tomatoes)

  • 1 teaspoon EACH: Italian seasoning, sea salt, and pepper, too taste, I prefer more Italian seasoning, also, less black pepper.

  • 2 14-ounce cans butter beans (or other white beans)
    (drained and rinsed) I mix beans-great northern and white kidney beans, I don’t drain them.

  • 5 ounces baby spinach or kale. (Don’t have)

  • 1 ounce fresh basil
    (thinly sliced). (Don’t have)

  • ¼ cup water

  • ½ cup grated parmesan cheese
  • I add a tablespoon of tomato paste and  1/4 tsp of unsweetened cocoa powder, this is optional .

  • 2 cups grated mozzarella (too much!) I use 1/2 cup sprinkled evenly on top.

I use a 10 inch Teflon pan and heat until very warm-close to hot, I add one can of fire roasted tomatoes w/garlic, simmer until they’re at the texture you prefer.



  • Preheat your oven to 400 degrees Fahrenheit.
  • Heat the oil in a large frying pan over medium-high heat. Add the garlic and cook for 1 minute. Add the fire-roasted tomatoes, Italian seasoning, salt, and pepper and stir. Taste and add more salt and pepper if you'd like.

    2 tablespoons olive oil, 3 cloves garlic, 15 ounce can fire-roasted tomatoes, 1 teaspoon EACH: Italian seasoning, sea salt, and pepper
  • Stir in the beans then bring that pan to a simmer. Add the spinach and let it wilt then stir in the basil and water. Remove the pan from the heat and sprinkle the parmesan cheese then the mozzarella over the top.

    2 14-ounce cans butter beans (or other white beans), 5 ounces baby spinach, 1 ounce fresh basil, ¼ cup water, ½ cup grated parmesan cheese, 2 cups grated mozzarella
  • Bake for 5-10 minutes, or until the cheesy has melted and the beans are bubbling. For an extra golden top, broil for 2 minutes.


I don’t drain the beans, this recipe last me at least five dinners and each time you reheat it becomes thicker.

I only add water if it needs it, play it by ear as we all do when cooking.

Also, I didn’t have spinach or kale.

Back to the 2 cups of cheese, have you ever had a slice of pizza and when you had your first bite-the whole topping of cheese came off leaving you with just the filling and crust, that’s what happened the first time I made this recipe. When I tried to to scoop the cheese the whole topping of cheese slipped off.


I use an Emile Henry baking dish 10x7inches measured from the inside.


I've made this three times in the last two months, it's delicious, easy and very little clean up.


First photo-light simmer on stove top.

2nd photo-before baking, you can see the cheese.

3rd photo-after baking, cheese has melted into bean mixture, I prefer adding cheese to each serving if I want more.

This became very thick as it cooled down, I add more water when warming it up.


Super Contributor
Posts: 454
Registered: ‎06-02-2023

Re: Cheesy White Bean Tomato Bake



I knew that looked familiar. I have it saved in my Copy Me That recipes cause I think it looks so good. But I haven't made it yet. Got to try it out soon. Think it would be good when the temps get a little cooler. Yum!  

Valued Contributor
Posts: 700
Registered: ‎11-25-2014

Re: Cheesy White Bean Tomato Bake



I was searching for a recipe very similar to one I used to make for holiday get togethers, it was very thick and I remember mashing half the beans and using less liquid. We used French bread and baguettes to spread it on, yes, lots more cheese when baking.

Perfect for cooler weather.