This cheesy kimchi & tomato bean bake is a one-pot recipe and comes together in less than 15 minutes! It’s cheesy, slightly tangy, and full of flavor and protein. This dish can be served as a side, an appetizer, or even a meal with some crusty bread (my kind of cozy meal!).
what you’ll need:
hatch green chile: you can find this in the canned vegetable aisle! If you like spicy food, jalapenos would work great too.
shredded mozzarella: any mild cheese will work, such as gruyere or swiss!
kimchi: try to use ripe kimchi, it has a nice fermented punch to it!
cornbread: I used frozen cornbread for convenience, but feel free to make your own!
all the details
Melt the butter in a small pot over medium heat.
Add the kimchi and saute until translucent and caramelized.
Add the drained can of red beans and the can of fire-roasted tomatoes. Stir to combine.
Sprinkle a generous amount of shredded cheese and transfer it to the oven. Broil on high for 10 minutes or until golden and bubbly.
Garnish with sliced green onion and enjoy! It’s so delicious with toasty crusty bread!
watch how to make this Cheesy Kimchi & Tomato Bean Bake:
