White Bean Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
200 grams (2.5 cups) finely chopped spinach leaves
02 -
480 grams (3 cups) cooked white beans
03 -
1 medium-sized onion, finely diced
04 -
2 large tomatoes, diced small
05 -
200 grams (1.5 cups) cherry tomatoes, halved
→ Seasonings & Aromatics
06 -
A pinch of salt (or season as you prefer)
07 -
1 teaspoon Italian herb mix
08 -
2 minced garlic cloves (large)
09 -
1 tablespoon tomato concentrate
10 -
Ground black pepper (1/4 teaspoon)
11 -
1/2 teaspoon dried chili flakes for spice
→ Topping & Oil
12 -
200 grams (2 cups) shredded cheese of choice
13 -
1 tablespoon olive oil for cooking
# Instructions:
01 -
Warm olive oil in a pan over medium heat, tossing in onion pieces and garlic. Stir until onion softens and looks clear.
02 -
Sprinkle in the Italian herbs, chili flakes, and a dash of black pepper. Mix well, then toss in the tomato concentrate and cook for half a minute.
03 -
Mix chopped tomatoes and a bit of salt into the pan. Stir and let them cook for 8 to 10 minutes until they're soft and mushy. Add cherry tomatoes next, cooking them for another 10 to 12 minutes until they're somewhat tender.
04 -
Toss in the cooked beans and spinach, stirring everything together. Let it cook for 5 to 7 minutes to soften the spinach.
05 -
Pour everything into a baking dish, layer the top with cheese, and cover it with foil. Bake it in the oven at 400°F (200°C) for around 30 minutes.
# Notes:
01 -
Swap white beans with any variety or other beans you like.
02 -
Use pre-made pasta sauce instead of fresh tomatoes for a faster option.
03 -
Feel free to add veggies like mushrooms, broccoli, or peppers.
04 -
Pick cheese that melts well and is vegetarian-friendly if needed.