Tomato and White Bean Cheese Bake

Instructions

1. 1

   Preheat the oven to 190°C/375°F with a rack in the middle. During preheating, drain the fully cooked canned beans and weigh out 960 g, typically from four 400 g cans. Finely chop the onion, remove any tough kale stalks and finely chop the leaves, mince the garlic, and grate both cheeses. Use cheeses made with microbial or vegetable rennet.

2. 2

   Heat the olive oil in a 28 cm, approximately 4-litre ovenproof sauté pan over medium hob heat. Add the onion and salt and cook for about 6 minutes, stirring occasionally, until softened. Add the garlic and Italian seasoning and stir for 1 minute, then add the kale and cook for 2 minutes until wilted.

3. 3

   Stir in the tomato sauce and drained beans. Increase the hob heat to medium-high and bring to a gentle simmer, stirring regularly to prevent sticking, about 6 minutes.

4. 4

   Remove the pan from the hob and spread the mixture evenly. Scatter the mozzarella and Parmesan-style cheese over the surface. Bake uncovered for about 20 minutes, until bubbling around the edges, the cheese is melted and lightly golden, and the centre reaches 74°C/165°F on a food thermometer.

5. 5

   Let the bake stand for 5 minutes, then divide into four portions. Handle the hot pan with oven gloves, including its handle.