Gretchen McKay | (TNS) Pittsburgh Post-Gazette

This easy bean dish from Tieghan Gerard’s latest cookbook, “Half Baked Harvest: Quick and Cozy” (Clarkson Potter, $32.99), will make dinner or lunch feel like a warm hug. It combines the flavors of a creamy tomato soup with cheesy white beans and herby basil pesto with a touch of garlic.

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Full of protein, the beans cook up soft and creamy — perfect for scooping up with a crusty piece of bread or buttered toast. Even my 10-month-old grandson gobbled it up. It is just so good!

And talk about easy: It comes together in less than 20 minutes in a single pan, making it easy for serving and cleanup.

I used cannellini beans and added the last few tablespoons of pesto in the jar to use it up. I also added another tablespoon of tomato paste and a splash of cream to even out the flavors of the extra pesto.

I served it with toasted and buttered sprouted spelt bread.

This cheesy bean dish is made in one pan and is best served with bread for scooping. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)

Skillet Tomato Cheddar Basil Beans

PG tested

1/4 cup olive oil

1 shallot, finely chopped

4 garlic cloves, finely chopped or minced

1 teaspoon oregano or Italian seasoning

1 6-ounce can tomato paste

1 or 2 teaspoons crushed red pepper flakes

1/2 cup heavy cream

1/2 cup basil pesto, jarred or homemade

Sea salt and freshly ground black pepper

3 15-ounce cans white beans such as butter, cannellini or navy, drained

1 cup shredded cheddar cheese, divided

1/4 cup fresh basil, roughly chopped

1/2 cup shredded mozzarella cheese

Crusty or toasted bread, for serving

Preheat the broiler.

In large skillet over medium heat, heat olive oil. When oil is shimmering, add shallot and cook until it begins to soften, 1 minute.

Add garlic and oregano and cook, stirring, until fragrant, about 2 minutes more.

Reduce heat to low, add tomato paste and red pepper flakes, and cook, stirring, until the paste darkens to a rich brick red, about 4 minutes.

Stir in 1 cup water, then cream and pesto. Season with salt and pepper.

Add beans and 1/2 cup cheddar, tossing until the cheese melts.

Simmer, stirring occasionally, until the beans are well coated and the flavors are melded, about 10 minutes.

Stir in basil and cook just to wilt, 1 minute more. Taste and add more salt and pepper as needed.

Top with remaining 1/2 cup cheddar and the mozzarella. Broil until cheese is melted and bubbling, about 2 minutes.

Divide among bowls and top with more basil. Serve with bread alongside for scooping and dipping.

Serves 4-6.

— adapted from “Half Baked Harvest Quick & Cozy (Clarkson Potter, $32.99)

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