This delicious gluten-free Navy Bean One Pot recipe is adapted from Molly Yeh’s Home is Where the Eggs Are, and comes by way of Joe Yonan The Washington Post.

• 3 tablespoons extra-virgin olive oil, divided
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 teaspoon salt, divided
• 5 ounces baby spinach, chopped
• 4 cloves garlic, pressed or finely grated, divided
• 1/2 teaspoon dried oregano
• Crushed red pepper flakes
• 2.25 ounce can sliced black olives, drained and rinsed
• 2-15 ounce cans Navy beans, drained and rinsed
• 28 ounce can diced tomatoes
• 1/4 cup cream cheese
• 8 ounces shredded mozzarella, divided
• 3/4 cup gluten-free panko breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• Handful torn fresh basil leaves

Preheat oven to 450 degrees.

Heat 2 tablespoons of the oil in a Dutch oven, or another large oven-safe pot, over medium-high heat.

Add the onion, bell pepper and 1/2 teaspoon of salt. Cook, stirring occasionally until soft, 8-10 minutes.

Add the spinach and cook, stirring, just until wilted.

Stir in half of the garlic, the oregano, and a pinch or two of crushed red pepper flakes. Cook, stirring about 1 minute.

Add the olives, beans, tomatoes and the remaining 1/2 teaspoon of salt. Increase the heat and bring to a boil. Reduce heat. Simmer uncovered, stirring occasionally about 10 minutes.

Stir in the cream cheese and a big handful of the mozzarella until melted. Sprinkle the remaining mozzarella on top. Cover completely.

In a small bowl, toss the gluten-free panko with the remaining 1 tablespoon of oil and the remaining garlic. Scatter over the mozzarella.

Bake for 12-15 minutes, or until the cheese is melted and the breadcrumbs are lightly browned.

Top with the Parmesan, basil, and a sprinkle of crushed red pepper flakes.

Enjoy!

I wish you well,

Sandy

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