Cheesy Baked Beans and Tomatoes


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.

Cheesy Baked Beans and Tomatoes Recipe
Photo: Victor Protasio
Hands On Time:
20 mins
Total Time:
20 mins
4 serves


  • 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


  1. 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.

  2. 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.

  3. 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.

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