Food Recipes Cheesy Baked Beans and Tomatoes 4.6 (29) 1 Review Holy bubbly hot goodness! This recipe transforms pantry ingredients like canned beans and tomatoes into a wonderfully comforting weeknight dinner—and all in just 20 minutes. Fragrant oregano and garlic help coax pizza-like flavors out of these everyday staples, resulting in a bubbling, saucy skillet perfect for mopping sauce up with toasted bread. If you have fresh basil on hand, top each serving with a few leaves to enhance the pizza vibe. Round out the meal with a crunchy green salad and a bottle of red wine. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Published on August 20, 2019 Rate PRINT Share Close Photo: Victor Protasio Hands On Time: 20 mins Total Time: 20 mins Yield: 4 serves Ingredients 2 tablespoons olive oil 1 yellow onion, thinly sliced 2 cloves garlic, chopped 1 teaspoon dried oregano 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon crushed red pepper (optional) 2 15.5-oz. cans cannellini beans, drained and rinsed 1 28-oz. can whole peeled tomatoes 8 ounces fresh mozzarella cheese, torn into bite-size pieces Crusty bread or toast, for serving Directions Preheat oven to broil with oven rack 6 to 8 inches from heat. Heat oil in a large ovenproof skillet over medium-high. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Add oregano, salt, black pepper, and crushed red pepper, if using. Cook, stirring, for 1 minute. Stir in beans. Add tomatoes, crushing them lightly with your hands, and their juices. Stir to combine. Bring to a simmer and cook, stirring occasionally, until liquid is slightly reduced, about 5 minutes. Top mixture with cheese and transfer skillet to oven. Broil until cheese is melted, bubbly, and browned in spots, 3 to 4 minutes. Serve with crusty bread or toast. Rate It Print