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Cheesy Beans and Sun Dried Tomatoes


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


  • 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.

Product Used

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