1 medium yellow onion

2 cloves garlic

2 15-ounce cans cannellini or butter beans

2 tablespoons olive oil

1/2 teaspoon dried oregano

1 28oz can Contadina Crushed tomatoes

8 ounces shredded mozzarella cheese (about 2 cups)

Fresh Basil

1/4 cup grated Parmesan cheese

Red pepper flakes

1. Arrange a rack in the top third of the oven and heat the broiler.

2. Halve and thinly slice 1 medium yellow onion (about 1 1/4 cups). Thinly slice 2 garlic cloves.Drain 2 (about 15-ounce) cans cannellini or butter beans, but don’t rinse.

3. Heat 2 tablespoons olive oil in a medium (10-inch) broiler-proof skillet over medium-high heat until shimmering. Add the onions and cook, stirring occasionally, until softened and starting to brown, 5 to 8 minutes. Add the garlic and 1/2 teaspoon dried oregano, and cook until fragrant, about 30 seconds.

4. Reduce the heat to medium. Add the beans and can of crushed tomatoes. Cook, stirring occasionally, until starting to bubble, 3 to 5 minutes. Remove the skillet from the heat. Sprinkle with mozzarella cheese.

5. Transfer the skillet to the oven. Broil until the cheese is melted and browned in spots, 3 to 5 minutes. Meanwhile, pick the leaves from 4 fresh basil sprigs and tear if large (about 1/2 cup loosely packed).

6. Sprinkle the beans with 1/4 cup grated Parmesan cheese, then garnish with the basil leaves and red pepper flakes