cheesy bean bakes

[tielan]

Copying these here because I've been locked out of NYT Cooking before.

cheesy spicy black bean bake 3 tablespoons extra-virgin olive oil
5 garlic cloves, peeled and sliced
¼ cup tomato paste
1 ½ teaspoons smoked paprika
¼ teaspoon red-pepper flakes
1 teaspoon ground cumin
2 (14-ounce) cans black beans, drained and rinsed
½ cup boiling water
Kosher salt and black pepper
1 ½ cups grated Cheddar or Manchego cheese (from about a 6-ounce block)

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you’d like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

cheesy white bean tomato bake
¼ cup extra-virgin olive oil
3 fat garlic cloves, thinly sliced
3 tablespoons tomato paste
2 (15-ounce) cans white beans (such as cannellini or Great Northern) or chickpeas, drained and rinsed
½ cup boiling water
Kosher salt and black pepper
⅓ pound mozzarella, coarsely grated (about 1 1/3 cups)

Preparation

Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high heat. Fry the garlic until it's lightly golden, about 1 minute. Stir in the tomato paste (be careful of splattering) and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
Add the beans, water and generous pinches of salt and pepper and stir to combine. Sprinkle the cheese evenly over the top, then bake until the cheese has melted and browned in spots, 5 to 10 minutes. If the top is not as toasted as you’d like, run the skillet under the broiler for a minute or 2. Serve at once

I have the ingredients for the bakes, not sure about the skillet. I wonder if my paella pan is overproof? Otherwise we'll just have to make and transfer to a dish...