Crunchy cheesy bean bake

Ingredients

Ingredients

• 1/2 medium yellow onion
• 2 garlic cloves
• 6 tablespoons extra-virgin olive oil
• 1 pinch dried red pepper flakes
• to taste kosher salt
• to taste black pepper
• 1 heaping tablespoon tomato paste
• 14.5 ounce can diced tomatoes
• 1 tablespoon dried oregano
• 1/4 cup water
• 2 15-ounce cans cooked white beans
• 1 cup panko breadcrumbs
• 1/4 cup parmesan cheese
• 3 fresh thyme sprigs
• 5 thin slices (about 3 ounces) fresh mozzarella

Instructions

1. Preheat the oven to 400°F.
2. Finely chop 1/2 medium yellow onion and mince 2 garlic cloves.
3. Heat 3 tablespoons extra-virgin olive oil in a large oven-safe skillet over medium heat.
4. Add the chopped onion, minced garlic, a pinch of dried red pepper flakes, a large pinch of kosher salt, and a few grinds of black pepper; cook until the onion is soft, about 3 minutes.
5. Stir in 1 heaping tablespoon tomato paste and cook, smushing with a wooden spoon, until the mixture turns pink and the paste deepens in color.
6. Add 1 (14.5-ounce) can diced tomatoes, 1 tablespoon dried oregano, and 1/4 cup water; increase heat to medium-high and cook until warmed through, about 5 minutes.
7. Stir in 2 (15-ounce) cans rinsed and drained white beans; cook, stirring occasionally, until warmed through, 4 to 5 minutes.
8. In a small bowl, mix 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, leaves from 3 fresh thyme sprigs, and the remaining 3 tablespoons extra-virgin olive oil until evenly coated.
9. Taste the bean mixture and season with additional kosher salt as needed.
10. Arrange 5 thin slices fresh mozzarella (about 3 ounces) over the beans, then evenly sprinkle the panko mixture around and over the cheese, covering as much as possible.
11. Transfer the skillet to the oven and bake for 15 minutes, until bubbly and golden; broil briefly if needed for extra browning.
12. Let rest for a few minutes before serving.
13. Serve with a simple green salad and/or crusty bread, if desired.