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Tomato White Bean Bake with Rosemary Biscuits

Tomato White Bean Bake with Rosemary Biscuits

This Tomato White Bean Bake features tender white beans swimming in a creamy tomato sauce baked under a golden rosemary buttermilk biscuit lid.
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Prep Time 20 minutes
Cook Time 45 minutes
Servings: 4
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

Creamy Tomato White Beans
  • 2 tbsp olive oil
  • 3 shallots sliced into halfmoons
  • 907g (2 lbs) grape tomatoes
  • 2 cloves garlic minced
  • 1 tbsp tomato paste heaping
  • ½ cup white wine**
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup vegetable stock
  • 2 (540ml, 19 fl oz) cans white beans drained and rinsed
  • 1 tbsp Dijon mustard
  • ½ cup Parmigiano Reggiano shredded
Rosemary Drop Biscuits
  • 2 cups all-purpose flour
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 tbsp fresh rosemary finely chopped
  • ½ cup Parmigiano Reggiano shredded
  • ½ cup unsalted butter cold, cut into cubes
  • 1 cup buttermilk
  • 1 large egg
  • 1 tbsp water
To Serve
  • Additional Parmigiano Reggiano for sprinkling

Equipment

  • 1 Cast iron skillet
  • 1 large ice cream scoop
  • 1 Food processor or blender
  • 1 large bowl

Method
 

  1. Preheat the oven to 375°F.
  2. Heat olive oil in a large cast iron skillet. Once the oil is shimmering, add the shallots and reduce the heat to low. Add a pinch of salt and sweat the shallots until translucent.
    2 tbsp olive oil , 3 shallots
  3. Pour the tomatoes into the skillet and sauté until the skins begin to split. Stir in the garlic and sauté for 30 seconds more. Stir in the tomato paste. Pour in the wine and add the rosemary and bay leaves. Simmer until the tomatoes fall apart, about 15 minutes.
    907g (2 lbs) grape tomatoes, 2 cloves garlic, ½ cup white wine**, 2 sprigs fresh rosemary, 2 bay leaves, 1 tbsp tomato paste
  4. Take the skillet off of the heat and remove the rosemary and bay leaves. Carefully ladle the tomatoes into a food processor or blender. Blitz until very smooth. Pour into a bowl and set it aside.
  5. Melt butter in the now-empty skillet. Once the butter is frothy, whisk in the flour to form a roux. Slowly whisk in the veggie stock until a smooth, thick sauce forms. Stir in the pureed tomatoes and add the white beans. Simmer for 10-15 minutes.
    2 tbsp butter, 2 tbsp all-purpose flour, 1 cup vegetable stock, 2 (540ml, 19 fl oz) cans white beans
  6. When the beans are done simmering, take them off of the heat and stir in the Dijon mustard and Parmigiano Reggiano.
    1 tbsp Dijon mustard, ½ cup Parmigiano Reggiano
  7. While the beans are simmering build the biscuits. Sift the flour, baking powder, and salt into a large bowl. Add the rosemary and Parmigiano Reggiano and whisk to combine.
    2 cups all-purpose flour, 3 tsp baking powder, 1 tsp salt, 1 tbsp fresh rosemary, ½ cup Parmigiano Reggiano
  8. Add the butter to the bowl and using your fingers or a pastry cutter, work the butter into the dry ingredients until the butter pieces are pea-sized. Form a well in the center of the mixture and pour in the buttermilk. Using a rubber spatula, stir until a thick batter forms.
    ½ cup unsalted butter, 1 cup buttermilk
  9. Using an ice cream scoop, scoop the batter onto the surface of the beans. Try to evenly space each dollop. In a small bowl, whisk to combine the egg and water. Using a pastry brush, brush each dollop of biscuit dough with the egg wash.
    1 large egg, 1 tbsp water
  10. Transfer the skillet to the oven and bake for 25-30 minutes or until the biscuits are set and golden and the beans are bubbling. Let cool for 10 minutes before scooping and serving with a hefty sprinkling of Parmigiano Reggiano.
    Additional Parmigiano Reggiano

Notes

** Rosé or dry vermouth works as well. Whatever you have on hand.