Cheesy White Beans in Tomatoes | Italian Cooking | Recipes | In the Kitchen | Patrick Evans

2 15oz cans cannellini beans, drained and rinsed
1 15oz can chopped or crushed tomatoes
2 cups mozzarella cheese, shredded (see note)
Half dozen cherry tomatoes, sliced in half
2 cloves garlic, finely chopped
2 tablespoons fresh oregano
Handful of fresh basil leaves, chopped
2 teaspoons rosemary
Salt & pepper to taste
1 tablespoon olive oil

Heat olive oil in an oven-proof pan and sauté garlic for 2-3 minutes, add tomatoes and spices, and let simmer until the liquid is reduced. Add cannellini beans and bring to a low simmer for 15-20 minutes. Remove from heat, top with mozzarella spread evenly across the top of the beans, add cherry tomato halves. Bake in oven heated to 475 until the cheese is browned and bubbly. Serve immediately.

Note: I used one cup fresh mozzarella and one cup smoked mozzarella, it was delicious!
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“recipe” “italian recipes” “Italian Cooking” “Italian Kitchen”