Name: Cheesy Tomato Beans With Broccoli Rabe
Yield: 4 servings
Ingredients: 4 garlic cloves; 3 Tbsp. extra-virgin olive oil, plus more for serving; 4 oil-packed anchovy fillets; 2 Tbsp. double-concentrated tomato paste; ½ tsp. crushed red pepper flakes, plus more for serving; 1 bunch broccoli rabe, trimmed, cut into 3" pieces; Kosher salt, freshly ground pepper; 1 14-oz. can whole peeled tomatoes, drained, tomatoes torn into pieces, liquid reserved; 2 15-oz. cans cannellini (white kidney) or other white beans, rinsed; 1 cup shredded low-moisture mozzarella; Finely grated Parmesan and toasted country-style bread (for serving)

Easy dinner idea A castiron skillet filled with white beans and green beans in a tomato sauce blanketed with melted cheese.

Photograph by Emma Fishman, food styling by Pearl Jones, prop styling by Sophie Strangio

The duo of double-concentrated (read: extra flavorful) tomato paste and cooked-down canned whole peeled tomatoes brings stewed-all-day flavor to this under-an-hour skillet dinner. Call them pizza beans with a dose of greens.

What you’ll need

Cast Iron Skillet
$30 At Amazon
Box Grater
$11 At Amazon
Can Opener
$14 At Amazon
Wooden Spoon
$7 At Amazon
Mesh Sieve
$13 At Amazon

Recipe notes