Description
This creamy, rich bean and tomato bake with smoky flavors is the perfect appetizer for a shared plate, game day, potluck, or dinner party. Quick and easy to make, you’ll achieve maximum flavor with minimal effort.
Ingredients
- ¼ cup / 55ml bean cooking liquid* (or vegetable broth)
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 2 teaspoons maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½-1 teaspoon chili flakes (adjust to taste)
- 1 teaspoon salt,* adjust to taste
- 3 cups cooked borlotti beans* (cranberry beans)
- 300g / 10.5 ounces tomatoes,* cut into thin wedges (about 2 medium tomatoes, ideally very ripe)
For the crispy topping: (optional)
- ½ cup / 28g panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- In a medium bowl, combine the bean cooking liquid (¼ cup), tomato paste (2 tablespoons), olive oil (2 tablespoons), maple syrup (2 teaspoons), smoked paprika (1 teaspoon), garlic powder (1 teaspoon), chili flakes (1 teaspoon), and salt (1 teaspoon). Mix well until incorporated.
- In a separate bowl, mash approximately half of the beans (3 cups / 2 cans worth) with a fork or potato masher.
- Add both the mashed and whole beans and wedged tomatoes (2 medium) to the wet mixture. Stir well to incorporate everything.
- For the breadcrumb topping: In a small bowl, mix the panko breadcrumbs (½ cup) with parsley (2 tablespoons), olive oil (2 tablespoons), garlic powder (¼ teaspoon), and salt (¼ teaspoon) until evenly combined.
- Transfer the bean mixture to an oven-safe dish (around 7 in x 7 in / 17cm 17cm), and sprinkle the breadcrumb mixture evenly over the top.
- Bake for 15 minutes, then switch to the grill/broil setting until the topping develops a nice golden color (about 5-7 minutes). Keep a close eye on it as it can easily burn if left in the oven for too long. Also be mindful of hot spots in your oven and rotate the dish if you find one section is browning faster.
- Remove from the oven, and serve warm with some crusty bread.
Notes
Bean cooking liquid: This is the liquid you normally strain when you open a can of beans. Alternatively, you can use vegetable broth or stock, just adjust the seasoning accordingly. You will get a slightly thinner consistency, as bean water is thicker.
Salt: Adjust the salt to taste. This will vary if the canned beans are salted or not, if you use the bean water or stock, and what kind of salt you use.
Beans: You can use canned or home-cooked beans. If cooking, slightly overcook them to get extra creamy beans. You can substitute for cannellini or pinto beans.
Tomatoes: I’ve tested it with Roma tomatoes and Truss varieties. Roma tomatoes weigh much less, so use more, closer to 5 tomatoes. You can also adjust the amount of tomatoes you use to personal preference. Feel free to swap them for alternatives mentioned earlier in the post.
Want to serve later? This bake can be prepared ahead of time and baked just before serving, allowing the flavors to infuse even more. Just add the breadcrumb topping before placing it in the oven, otherwise, it will go slightly soggy.
