Cheesy White Bean Tomato Bake

5 from 3 votes

This cheesy white bean tomato bake is an easy, hearty meal everyone loves. It's loaded with flavor and ready in a snap.

Prep Time10

Cook Time6

Total Time6 10

Servings:

Calories: 7kcal

Get out and measure your ingredients.
Lightly spray the inside of the slow cooker with non-stick cooking spray.
Add the drained beans, garlic, shallot, tomatoes, salt, white pepper, cayenne pepper, and cream cheese.
Gently stir to combine.
Cover and cook on low for 6 hours.
Shred the cheese into a bowl. Set aside 1⁄4 cup, and add the rest to the slow cooker. Stir gently and cook for 30 minutes.
Thinly slice the basil and fold into the slow cooker. Top with the rest of the cheese. Cover and cook for 30 more minutes, or until the cheese has completely melted.
Garnish with a pinch of basil and pepper.
Serve with crackers, chips or bread. You can also put a spoonful over rice or pasta. Enjoy every bite.

Be sure to use blocks of cheese, pre-shredded will not melt and combine as smoothly due to preservatives used to prevent it from melting/sticking together.
Cook for 20 to 30 minutes in a 350 degree oven.
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.
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.