Recipe: Cheesy Chili White Beans and Grilled Bread

INGREDIENTS: 

• 2 teaspoons avocado oil
• 3 garlic cloves, minced
• 4 green onions, thinly sliced, divided
• 1 tablespoon tomato paste
• 1 tablespoon chili crisp, to taste
• 2 (15 oz) cans cannellini beans, drained and rinsed
• ½ teaspoon sea salt
• ¼ teaspoon white pepper
• 3 cups baby spinach, chopped
• 2 cups shredded cheese of choice (mozzarella, cheddar, gruyere, etc.)
• ½ cup cilantro, chopped
• Rustic whole grain sliced bread 

INSTRUCTIONS:

1. Preheat the oven to 425°F.
2. Heat the oil over medium heat in an oven-safe skillet. Add the garlic, white parts of the green onion, and tomato paste.
3. Cook for 1-2 minutes, stirring occasionally, until fragrant. Add the chili crisp and beans, and sauté for a few more minutes until heated through.
4. Season with salt and white pepper. Add the spinach and stir until wilted.
5. Sprinkle the cheese evenly over the top.
6. Transfer the skillet to the oven and bake for 5-10 minutes, or until the cheese is bubbly and golden brown.
7. If desired, turn on the broiler for at least 1-2 minutes for extra browning (keep an eye on it to prevent burning!)
8. Meanwhile, toast or grill the bread slices for dipping.
9. Carefully remove the skillet from the oven. Top with reserved dark green onion tops and chopped cilantro.
10. Drizzle with additional chili crisp, to taste, and serve warm with toasted bread.