Cheesy White Bean Tomato Bake

This cheesy white bean tomato bake is loaded with flavor and so easy. Cheesy white bean and tomato bake is rich, cheesy, loaded with tomatoes, and so delicious.

I love beans. They're so healthy and delicious. This slow cooked bake takes full advantage of that by pairing them with other healthy ingredients and then adding some cream cheese, mozzarella and romano cheese goodness!

Cheesy White Bean and Tomato Bake

This was inspired by my bean soup recipe and my smoked BBQ Beans that features beans along with so many other delicious ingredients.

This dish pairs well with this amazing pork tenderloin recipe or if serving appetizers our cheesy bacon ranch bean dip.

Ingredients

It only takes a few simple ingredients to make this recipe. You'll find them all easily at your local grocery store.

• Cannellini beans, drained
• Minced garlic
• Minced shallot
• Fire roasted tomatoes
• Salt
• Parsley
• White pepper
• Cayenne pepper
• Softened, cubed cream cheese
• Romano cheese block
• Mozzarella cheese block
• Basil leaves
• Sliced bread

See the recipe card at the end of the post for quantities.

Instructions

This recipe is so simple. It only takes a few steps and some time in the slow cooker. That's it!

Step 1: Prep

Lightly spray the inside of the slow cooker with nonstick cooking spray. Shred the cheeses into a bowl and set aside.

Step 2: Cook the Veggies and Cream Cheese

Add the drained beans, garlic, shallot, tomatoes, salt, white pepper, cayenne pepper, and cream cheese and lightly stir. Cover and cook on low for 6 hours.

Step 3: Add the Cheese

Add all but ¼ cup of the cheese to the slow cooker and stir to combine. Cover and cook for another 30 minutes.

Step 4: Finish the Bake

Thinly slice the basil and fold it into the bake. Then, top it with the rest of the cheese and bake for another 30 minutes or until the cheese has completely melted. Garnish with a pinch of basil and pepper and enjoy with bread.

Hint: It's important to shred your own cheese if possible. Packaged cheese doesn't melt and combine as well due to added ingredients to prevent clumping.

Substitutions

Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this white bean tomato bake.

• Cannelli Beans - Use great northern beans or navy beans in a pinch
• Basil - Instead use oregano, tarragon or parsley. Even cilantro will work in a pinch if you enjoy cilantro
• Shallot - Use diced onion and minced garlic instead
• Fire Roasted tomatoes - Use regular diced, canned tomatoes or another flavor of diced tomatoes
• Mozzarella Cheese - Provolone, white cheddar, swiss and gouda will work best
• Romano Cheese - Parmesan or Asiago or Grana Padano will substitute in a pinch

Variations

Want to personalize this cheesy white bean and tomato bake recipe? Here are some of my tried and true tips for changing up this recipe.

• Spicy - Add chili pepper flakes, some hot sauce like tobasco or sriracha, sliced or diced hot peppers like jalapenos or serrano, cayenne, poblano, banana peppers or your favorite
• Meat - Add diced ham, cooked sliced sausage or cooked chicken chunks
• Beans - Use marrow, kidney beans, lima beans, garbanzo (chickpeas), black beans or a combination work beautifully too.
• Olives - Add your favorite sliced green or black olives
• Leafy Green Vegetables - Add baby spinach, kale, swiss chard, collard greens, watercress or shredded cabbage
• Other Vegetables - Like shredded carrots, celery, corn, broccoli, parsnips or turnip
• Cook in Oven - Cook for 30-40 minutes in a 350 degree oven.
• Cook in Skillet - Use a large skillet on low heat for about 30 minutes or until the cheese is melted and bubbly. Stirring occasionally.

If you love recipes like this, you may also enjoy this slow cooker vegetarian chili or our turkey chili with biscuits. Both are so good and definitely worth a try.

What to Serve with Cheesy White Bean Tomato Bake

This appetizer can be served with sliced bread or crackers or on a bed of rice or pasta.

Storage

Store leftovers in the refrigerator in an air-tight container for up to 4 days.

To freeze, simply transfer cooled leftovers into a freezer-safe container and store in the freezer for up to 3 months. Thaw frozen leftovers overnight in the refrigerator before reheating on the stovetop or in the microwave.

After freezing this appetizer experiences a change in texture slightly.

To reheat simply pop it in the microwave in a covered bowl and heat at 1-minute intervals until hot. Stir between every interval. You can also heat it back up in your slow cooker for an hour on high or bake it at 350 for about 20 minutes on the top rack.

Tips

This recipe is simple and easy to make, but I still have a couple of tips to help you make it the best it can be. These are easy tips, but they make a difference.

• Softening and cubing your cream cheese is important. It's the only way to ensure that it melts soon enough and thoroughly enough to mix well into the other ingredients.
• If at all possible, grate your own cheese. Pre-packaged shredded cheese is loaded with additives that inhibit its ability to melt properly. As time consuming as it is it is totally worth it.
• Make sure to drain and rinse your canned beans before adding them to the slow cooker.
• Mince the garlic and shallot finely so they blend with the other ingredients without being too overpowering.
• Don’t be afraid to adjust the spices as per your taste preferences – add more cayenne pepper if you like dishes extra spicy, or omit it altogether if you don’t enjoy heat in your food!
• Be sure to stir gently every few hours during cooking time, but don’t over-stir.

FAQ

Do you have questions about this cheesy white bean tomato bake? Here are some of the most commonly asked questions about cheesy white bean and tomato bake.

Cheese White Bean Tomato Bake Video

More Slow Cooker Recipes

Do you like using the slow cooker? Here are some recipes you may also like to try.

Cheesy White Bean Tomato Bake

Ready to get cooking? Remember that you can print this recipe if you would like.