Tomato, Cheese, & Bean Bake

Time: 35 minutes

Skill level: Intermediate

Ingredients

• 2 Tbsp Séka Hills Arbequina Extra Virgin Olive Oil
• 1 medium onion, finely diced
• 2 small carrots, finely diced
• 1 tsp Burlap & Barrel Purple Stripe Garlic Powder
• ½ lb Maine Grains Organic Cranberry Beans, cooked fully and drained
• 1 14.5 oz can Bianco DiNapoli Organic Diced Tomatoes
• 8 oz low moisture mozzarella, shredded 
• ¼ cup pecorino romano, finely grated
• 2 Tbsp chives, finely diced 
• Salt & pepper to taste
• Slices of toasted bread for serving

Equipment

• Oven
• Oven-proof sauté pan

Instructions

1. Preheat the oven to 450­°F.
2. Heat your sauté pan over medium heat, then add olive oil and onion to the pan. Cook until the onions start to show a little bit of browning, around 3-5 minutes. 
3. Add your carrots to the pan and a splash of water to steam the carrots and stop the caramelizing of the onions. When all the water has evaporated, cook further 2-3 minutes until onions are starting to soften. 
   
4. Add your garlic powder, drained beans, diced tomatoes, and mozzarella to the pan then stir to combine. Fill the tomato can about halfway with water and add to the pan. Season to taste with salt & pepper. 
5. Bring your pan to a simmer and then top with pecorino. Put the pan into the oven and cook for 20-25 minutes or until the top is starting to brown and the edges are showing slightly dry and crispy.
6. Top with chives and serve with sliced baguettes for dipping and scooping.