Roasted tomatoes with white beans is a dish that is prepared easily, fast, and with very few ingredients. It is both served as a side dish and as a main vegetarian dish. Although vegetarian, the beans have a high vegetable protein content, making it a well-balanced meal when cooked with tomatoes and spices.
When served with homemade bread, the roasted tomatoes with white beans are a healthy and tasty dish at the same time. It is a last-minute meal that can fill your belly and your heart. The sweet-sour taste of the juicy tomatoes mixed with the garlic and the soft and meaty white beans is indeed a basic yet timeless flavor.
Besides the excellent rustic taste, other reasons to cook this recipe are the little time and expenses it requires. Often little is needed to transform simple ingredients into flavorsome dishes. For this roasted tomatoes with white beans recipe, you will need only a drop of curiosity and a short list of ingredients.
If you like beans, don’t miss our recipes such as the Ham & Bean Soup, Black Bean Hummus, and the Chili Bean Soup.
Ingredients for roasted tomatoes with white beans
Just as promised, the ingredients for this easy recipe are simple and easy to find. Moreover, they are budget-friendly. You can save some for other, more sophisticated recipes such as the Seafood Stew with Tomato Sauce or Octopus. But for now, here’s what it takes to cook a good old tomato-bean stew:
- canned white beans
- fresh cherry tomatoes or other tomatoes you love
- garlic
- fresh parsley
- olive oil
- spices such as paprika, coriander, chili flakes (optional), salt & pepper
Also, if you don’t feel like seasoning your meal with any of the spices, feel free to take it out. However, if you trust the process and use them as advised, you will get a very nice combo.
How to cook roasted tomatoes with white beans
To prepare the roasted tomatoes with white beans, start by draining the beans and rinsing them to eliminate the flavor of the preserving liquid. Then peel the garlic and wash the tomatoes. I used whole cherry tomatoes, but you can slice them in half if you like them. If you use other bigger in size tomatoes, just cut them in four.
Heat a pan and drizzle some olive oil. Add the garlic cloves. Crush or slice the cloves for a more intense garlicky taste. Add the spices to the hot olive oil, they will flavor the oily base for this dish. In about one minute add the cherry tomatoes to the pan and stir. Watch the video below:
Then, pour the white canned beans next to the tomatoes and stir. Add some salt, a quarter of a cup of water and let simmer all together for about 10 minutes covered with a lid.
When done, chop some fresh leave of parsley and sprinkle all over the beans and tomatoes. The parsley will give a touch of freshness to the dish and will brighten the look with its vivid green color.
How to serve the roasted tomatoes with white beans
This recipe is a great recipe because this dish is absolutely delicious when served hot right off the stove as well as cold as leftovers right from the fridge. When hot, it is a stew, when cold it transforms into a salad. Both versions perfectly pair with crispy baguettes or homemade bread. Also, for a creamier version of this recipe top the roasted tomatoes and white beans with some sour cream. Hope you enjoy this simple, fast, and delicious vegetarian recipe.
Roasted tomatoes with white beans
Ingredients
- 2 cans white beans 8 oz can
- 8 oz cherry tomatoes
- 1 handful fresh parsley
- 3-4 cloves garlic
- 1 tsp ground paprika
- 1/2 tsp coriander leaf
- 1 tsp salt
- 1/2 tsp chili flakes optional
- 1/3 tsp ground black pepper
- 1/2 cup water optional
- 2-3 tbsp olive oil
Instructions
- Rinse the white canned beans
- Peel the garlic and wash the tomatoes
- Heat the olive oil in a frying pan
- Roast the garlic cloves for about 1 minute
- Add the spices, cook for 1 minute
- Put the tomatoes into the pan, cook for about 3 minutes
- Add the white beans and stir
- Add some water if too dry and mix again
- Cover with a lid and allow to cook all together for about 10 minutes
- Shop some fresh leave of parsley and sprinkle all over the beans and tomatoes
- Enjoy hot as well as cold with some bread and sour cream on top
