A couple of cans of beans can become a dinner worth lingering over when they’re baked in a garlicky tomato sauce. This is a cozy, meatless skillet meal for a loaf of crusty bread and a table full of hungry people.
Set out the simple staples
For 4 servings, use two 15-ounce cans cannellini beans, drained and rinsed, 1 pint cherry tomatoes, 1 small diced yellow onion, 3 minced garlic cloves, and 2 packed cups baby spinach. Measure 1 cup vegetable broth, ½ cup grated Parmesan, ⅓ cup panko breadcrumbs, 1 tablespoon olive oil, and a pinch of red pepper flakes; have salt and black pepper ready.
Build a saucy bean base
Heat the oven to 425°F and warm the olive oil in an oven-safe skillet over medium heat. Cook the onion until softened, about 5 minutes, then add the garlic and red pepper flakes for 30 seconds before stirring in the tomatoes. Cook until several tomatoes burst, then add the beans and broth and simmer gently for 5 minutes.
Add the crisp Parmesan top
Fold in the spinach until just wilted, then season the mixture with salt and pepper. Stir the Parmesan and panko together, scatter them over the beans, and bake for 10 to 12 minutes, until the topping is golden and the sauce bubbles around the edges. Rest the skillet for a few minutes before serving so everyone can scoop beans and toasted crumbs onto their bread.