The combination of ingredients is delicious. Allow the tomatoes to cook to when they are caramelized, which adds sweetness and a layer of flavor to the dish.
- 1 lb dried cannellini beans, about 2 cups, rinsed. (You can use canned beans, one 15-ounce can)
- 1 lb cipolline, small boiling onions, or pearl onions
- 1-2 tsp salt, or to taste
- 2 lbs. large tomatoes, cored, and halved crosswise
- 1 lb cherry tomatoes, preferably mixed colors
- 1 tsp salt
- 1 tsp sugar
- 1/2 cup extra-virgin olive oil
- 1/4 cup basil leaves
If using dried beans, place them in a bowl and cover with 2 inches of water, soaking for 8 hours. Drain well.
Blanch onions in boiling, salted water for 1 minute. Drain and peel.
Cover beans with cold water in a pot and bring to a boil. Add the blanched onions and simmer, partially covered, until beans and onions are tender (40 min – 1 hour). Skim froth as necessary.
If using canned beans: simmer blanched onions until they are tender, then add drained canned beans to the pot to warm slightly.
While the beans are cooking, roast the tomatoes.
Preheat oven to 500 degrees F.
Toss tomato halves and cherry tomatoes with the salt, sugar and oil, and place in a baking dish, arranging the tomatoes halves cut sides up. Roast the tomatoes, uncovered until the large tomatoes are tender with brown patches, and the cherry tomatoes are falling apart (35-50 minutes).
Using a slotted spoon, transfer beans and onions to a deep serving platter, then top with tomatoes and tomatoes juice, then sprinkle with basil leaves.
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