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.
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