Seriously. This is one of those recipes that just sort of fell into place out of nowhere. I was making friendsgiving, and had leftover ingredients that I threw together.

Not only is it surprising because it wasn’t planned. But even more surprising because it’s a bean dish… and I am so not a bean person. Except I will eat this dish on repeat as often as I can.

Ingredients:

2 Tbsp evoo

1 large shallot, minced

2 cloves garlic, minced

2 cans navy white beans, rinsed and drained

3 Tbsp tomato paste

5 oz baby spinach

1 tsp salt

1 cup white wine

18 oz crushed tomatoes

6oz shredded white mild cheddar cheee

6oz shredded mozzarella cheese, additional for topping

Directions:

Preheat oven to 400.

Bring evoo to shimmering over medium high heat in a large cast iron skillet.

Add in shallots, stirring to prevent burning, until slightly softened.

Add in garlic, stir for about 30 seconds.

Add beans and tomato paste.

Stir to combine. Let cook on medium for about 5 minutes, stirring occasionally.

Add spinach and salt. Combine, and let sautee until spinach starts to wilt. Then add wine.

Bring to a boil.

Once boiling, turn heat down to simmer and add in crushed tomatoes.

Let simmer 5 minutes.

Stir in cheddar and 6oz mozzarella, until fully melted.

Sprinkle additional mozzarella to cover the top.

Remove pan to oven.

Bake until cheese is bubbly and starts to brown 10 -20 minutes.

Serve on own, or with warm, torn, french bread to dip.