Beans. And Things.
The beauty of this recipe is that it is extremely pantry friendly. Requiring just canned beans, canned tomatoes, some cheese and fresh spinach (and savory seasoning) and you’ve got yourself a delicious, hearty bean bake. It’s also a one dish meal, just toss everything into a cast iron skillet and you are good to go. It’s as simple as it gets without sacrificing any flavor.
And if you’re feeling fancy, you can always opt for fresh tomatoes and home-cooked beans as well.
Time You Need
- ~15 minutes prep
- ~25 minutes cooking
What You Need
- ~1 tbsp Olive oil
- 5-6 Garlic cloves, minced
- 2 cans of cannellini beans, drained and rinsed
- 5-6 cups of chopped fresh or frozen spinach
- 1 can of diced tomatoes, drained
- 1 tsp garlic salt
- 1 cup of freshly shredded parmesan
- 1 cup of ricotta
- 1 cup of chicken broth
- 2 tbsp fresh chopped basil
- 1 tbsp garlic powder
- 1 tbsp dried Italian Seasoning
- 1 tbsp corn starch
What You Do
- Preheat oven to 375
- In a cast-iron skillet over medium heat, heat olive oil and add garlic and diced onions.
- Cook for about 5 minutes, until garlic is soft.
- Then add chopped spinach. Sautee for an additional 5-7 minutes.
- Next, add in chicken broth and bring it to a simmer. Stir in corn starch and seasonings.
- Then add beans and tomatoes.
- Add in ricotta and stir until fully melted.
- Then top with shredded parmesan cheese and place in oven.
- Bake for about 20 minutes and then broil on high for the last five or so to achieve golden perfection!