We tried this recipe: https://cooking.nytimes.com/recipes/1019681-cheesy-white-bean-tomato-bake?smid=ck-recipe-iOS-share Our modifications: first, we sauteed 4 garlic cloves and 2 small diced shallots in a 10-inch cast iron pan. Second, we increased the tomato paste (from 3 oz to 4-5 oz) and added 1 small fresh hothouse tomato (diced). Third, instead of water we added ½ cup chicken broth (but you can use vegetable broth to make a vegetarian version) and omitted salt. Fourth, we used 30 oz freshly cooked white beans (pressure cooked) instead of canned, drained (see Note below). Finally, for the cheese we used ¼ lb (not cup) thickly shredded Gruyere, ¼ cup mozzarella, and 2 Tbsp thinly shredded Parmesan; in the future, we may use just 1/3 lb Gruyere (no mozzarella) and 2 Tbsp Parmesan. We also seasoned with a few sprigs fresh Greek oregano, crushed red pepper, and black pepper. After baking at 475 for 10 mins, we placed under the broiler (on low, then high) until nicely browned. We served this with toasted sliced Pain de Campagne. (Sept. 2019)
Note: We soaked 1 lb white navy beans overnight and then followed this pressure cooker recipe: https://www.kitchenstewardship.com/how-to-pressure-cook-dry-beans-without-soaking/ We drained the beans, then placed in a pressure cooker, adding 7 cups of water and 1 Tbsp vegetable oil. We cooked on high pressure for 6 mins (we may reduce to 5 mins the next time), then let release naturally. For this recipe, we used all but 2 cups of the cooked white navy beans.
Cooking Adventures 