Sort ingredients
azomberg
QR Code
Listen
Pdf
Preheat the oven to 450 degrees Fahrenheit.
Roughly mash about ½ cup of the drained beans with a fork in a bowl, then set it aside (this step is optional but yields a nicer, thickened texture).
Heat the olive oil over medium-high in a medium (10-inch) stainless steel or oven-safe skillet.
Add the onion and ¼ teaspoon of the salt. Cook, stirring often, until the onions are tender, about 3 to 5 minutes.
Add the garlic and red pepper flakes (if using). Cook until the garlic edges turn golden, stirring constantly, about 30 seconds.
Stir in the tomato paste (watch out for oil splatters), scraping down the browned bits and cook for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
If using the spinach, add about half of it first, then stir until its bright green and shrunken, about 20 seconds. Repeat with the remaining spinach.
Add the beans (including the mashed beans), water and the remaining ¼ teaspoon salt. Stir to combine, and use your spatula to scrape any browned bits in the pan into the mixture.
Bring the mixture to a simmer on the stovetop.
Sprinkle the cheese evenly over the top, then bake until the cheese is nicely melted, about 7 to 9 minutes.
Let the skillet cool for at least 5 minutes, then top with basil, if using, and serve warm.