Golden Bean, Bread and Leek Skillet Bake with Garlic Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease an oven-safe skillet or medium baking dish with a little of the vegetable oil.

2. 2

   In a large skillet, heat 1 tablespoon of the vegetable oil over medium heat. Add the leek, onion, half of the garlic, and the carrot. Cook for 8 minutes, stirring, until the vegetables are soft but not overly browned.

3. 3

   Add the sweet paprika, dried thyme, salt, and black pepper. Stir in the cooked white beans and cook for 2 minutes, lightly mashing a small portion of the beans to create a creamy texture.

4. 4

   Pour the milk and vegetable broth into the skillet. Cook for 3 minutes over medium-low heat until the mixture is hot and slightly thickened. Remove from the heat.

5. 5

   In a large bowl, combine the bread cubes with the beaten eggs, the hot bean and vegetable mixture, and half of the grated cheese. Mix well so the bread absorbs some of the liquid.

6. 6

   Transfer the mixture to the prepared skillet or baking dish and level it gently. In a small bowl, mix the remaining tablespoon of vegetable oil with the rest of the minced garlic. Spoon it over the top along with the remaining grated cheese.

7. 7

   Bake for 20 minutes at 200 °C / 400 °F, or until the top is deeply golden and the edges are bubbling.

8. 8

   Let it rest for 5 minutes before serving. Finish with the chopped parsley on top and serve hot.