Ingredients
| ¼ cup | Pastene Extra Virgin Olive Oil | |
| 3 | large garlic cloves, thinly sliced | |
| 5 Tbsp | Pastene Tomato Paste | |
| 5-6 | Pastene Sun Dried Tomato Halves, chopped | |
| 2 | 14 oz cans Pastene White Kidney Beans or Pastene Chickpeas, drained and rinsed | |
| ½ cup | boiling water | |
| salt and black pepper to taste | ||
| ⅓ -½ lb | mozzarella, coarsely grated, about 1 ½ cups | |
| crusty bread, toasted |
Directions
- Heat oven to 475°F.
- In a 10” ovenproof skillet, heat the oil over medium-high.
- Add the garlic and fry until it’s lightly golden, about 1 minute.
- Reduce the heat to medium and stir in the tomato paste and sun dried tomatoes, frying for a minute.
- Add the beans, chickpeas or combination, water and salt and pepper to taste and stir to combine. Add half the cheese and blend in.
- Sprinkle the balance of the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. Serve immediately with crusty bread for dipping.
