Skillet Mozzarella and Tomato Beans

• CC2 can chickpeas, cannellini or Great Northern beans · drained and rinsed
• EO1/4 cup extra-virgin olive oil
• MY1 medium yellow onion · halved and very thinly sliced
• FS1/2 tsp fine salt · divided
• LC3 large cloves garlic · thinly sliced
• RP1/4 tsp red pepper flakes · optional
• TP1 jar tomato paste
• BS5 ounce baby spinach · optional
• W2/3 cup water
• FG4 ounce freshly grated low-moisture, part-skim mozzarella cheese · 1 packed cup
• TFtorn fresh basil leaves · for serving (optional)

Préparation

1. 1

   Preheat the oven to 232°C. Roughly mash about ½ cup of the drained beans with a fork in a bowl and set aside to help thicken the final texture.

2. 2

   Heat the olive oil over medium-high heat in a 10-inch oven-safe skillet. Add the onion and ¼ teaspoon of salt, cooking and stirring frequently for 3 to 5 minutes until tender.

3. 3

   Add the garlic and red pepper flakes (if using). Cook while stirring constantly for about 30 seconds, until the edges of the garlic turn golden.

4. 4

   Stir in the tomato paste, scraping up any browned bits from the pan, and cook for 30 seconds; reduce the heat if necessary to prevent the garlic from burning.

5. 5

   If using spinach, add it in two batches, stirring until each batch is wilted and bright green, approximately 20 seconds per batch.

6. 6

   Add the beans (including the mashed portion), water, and the remaining ¼ teaspoon of salt. Stir to combine, scraping any browned bits into the mixture, and bring to a simmer. Distribute the mozzarella evenly over the surface and bake for 7 to 9 minutes, or until the cheese is melted and bubbling.

7. 7

   Remove from the oven and allow to cool for at least 5 minutes before topping with fresh basil. Note that the skillet handle will remain very hot.