This cheesy bean bake is family-friendly
1. Adjust oven rack to middle position and heat oven to 475 degrees. In a 12-inch oven-safe skillet, heat 1 tablespoon oil over medium heat until shimmering, about 2 minutes (oil should be hot but not smoking).
2. Add onion and salt and cook, stirring often, until onion is softened, about 5 minutes. Add garlic, oregano and pepper flakes (if using) and cook, stirring constantly, for 30 seconds.
3. Stir in tomatoes, water and sugar. Bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
4. Add beans to skillet and stir to coat with sauce. Cook, stirring occasionally, until beans are warmed through, about 5 minutes. Remove from heat.
5. Stir Parmesan and half of mozzarella into beans. Spread beans into an even layer. Sprinkle remaining mozzarella evenly over top.
6. In a small bowl, combine panko and remaining 2 tablespoons oil. Stir until panko is coated with oil. Sprinkle panko evenly over top of cheese.
7. Transfer skillet to oven. Bake until cheese is melted and panko is well browned, 5 to 8 minutes. Transfer skillet to a cooling rack (skillet will be VERY hot). Let beans cool for 5 minutes. Serve.
(For 25 years, home cooks have relied on America’s Test Kitchen for rigorously tested recipes developed by professional test cooks and vetted by 60,000 at-home recipe testers. The family of brands — which includes Cook’s Illustrated, Cook’s Country, and America’s Test Kitchen Kids — offers reliable recipes for cooks of all ages and skill levels. See more online at www.americastestkitchen.com/TCA.)
©2023 America’s Test Kitchen. Distributed by Tribune Content Agency, LLC.
