Best 7 White Beans With Roasted Cherry Tomatoes Recipes

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White beans and roasted cherry tomatoes come together to create a symphony of flavors in this delightful and colorful dish. The creamy texture of the beans and the sweet burst of the tomatoes make for a perfect combination, while garlic, herbs, and a touch of spice add depth and complexity. Whether you're looking for a hearty main course or a nutritious side dish, this recipe is sure to satisfy your taste buds and leave you craving for more.

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ROASTED TOMATO AND WHITE BEAN STEW



Roasted Tomato and White Bean Stew image

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Provided by Colu Henry

Categories     dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  • In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  • When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  • When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
  • Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES



Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 32m

Number Of Ingredients 24

1 pint vine cherry tomatoes
1/2 cup Orange Chili Oil, recipe follows
2 cups pitted Kalamata olives
1 big garlic clove
Small handful fresh tarragon leaves
Pinch crushed red pepper flakes
Small handful fresh flat-leaf parsley
1 tablespoon red or white wine vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 cloves garlic
2 anchovy fillets
2 (14-ounce) can white cannellini beans, drained
1/2 to 3/4 cup chicken stock, heated
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
2 cups fresh Israeli arugula leaves, for garnish
4 sprigs fresh thyme, leaves chopped
2 sprigs fresh rosemary, leaves chopped
1 1/2 tablespoons dried red chili flakes
5 strips orange peel
1 1/2 cup extra-virgin olive oil

Steps:

  • Preheat oven to 375 degrees F.
  • Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
  • Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
  • In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
  • Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
  • To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
  • Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.

WHITE BEANS WITH ROASTED TOMATOES



White Beans with Roasted Tomatoes image

Categories     Bean     Onion     Tomato     Side     Roast     Vegetarian     Basil     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

For beans
1 lb dried cannellini beans (2 cups), picked over and rinsed
1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste
For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4 cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Steps:

  • Cook beans:
  • Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
  • Blanch onions in boiling salted water , 1 minute, then drain and peel.
  • Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
  • Roast tomatoes while beans are cooking:
  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
  • Assemble dish:
  • Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

ROASTED BEANS AND TOMATOES



Roasted Beans and Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

1 pound trimmed green beans
1 pint cherry tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
  • Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.

WHITE BEANS WITH ROASTED TOMATOES



White Beans With Roasted Tomatoes image

Provided by Moira Hodgson

Categories     side dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 4

1 pound dry white beans
2 cups chicken stock, preferably homemade
8 ripe tomatoes
Coarse salt and freshly ground pepper to taste

Steps:

  • Soak the beans in water to cover overnight. Place in a large pot with the chicken stock and add water to cover. Simmer 45 minutes to an hour, or until the beans are tender.
  • Meanwhile, preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. You will probably need two dishes. Roast for 30 minutes to an hour, or until they begin to shrivel up and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. The tomatoes will not hold their shape but this does not matter.
  • Season the beans to taste with salt and pepper. Place in a heated serving dish and sprinkle with the tomatoes.

Nutrition Facts : @context http, Calories 312, UnsaturatedFat 1 gram, Carbohydrate 55 grams, Fat 2 grams, Fiber 14 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 745 milligrams, Sugar 7 grams

ORECCHIETTE WITH WHITE BEANS AND ROASTED TOMATOES



Orecchiette With White Beans and Roasted Tomatoes image

A delicious combination of pasta, beans and tomatoes created by Michael Chiarello. My version saves time by using canned beans. Please note that I have added the standing time at the end into the cooking time.

Provided by Irmgard

Categories     Beans

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

1 (19 ounce) can white kidney beans
1 1/4 cups extra virgin olive oil
12 garlic cloves, peeled and lightly crushed
3/4 cup tomato puree
1 cup cherry tomatoes, halved
1 tablespoon fresh thyme leave, chopped
1 tablespoon fresh parsley leaves, chopped
1/4 teaspoon crushed red pepper flakes
salt and pepper
8 cups orecchiette, cooked

Steps:

  • Preheat the oven to 300 degrees F.
  • In a preheated casserole dish, pour in 1/4 cup olive oil, add the garlic cloves and allow them to caramelize, about 1 to 2 minutes.
  • Stir in the tomato puree, simmer about 10 seconds, and then add the beans along with their liquid.
  • Sprinkle the top with the cherry tomatoes, thyme, parsley, red pepper flakes and 1 cup of olive oil.
  • Season with salt and pepper to taste.
  • Bake, uncovered, for 30 minutes.
  • Remove from the oven and let rest for 15 to 20 minutes.
  • Adjust the seasoning and serve over the orecchiette.

Nutrition Facts : Calories 1051.5, Fat 48, SaturatedFat 6.7, Sodium 285.6, Carbohydrate 130.4, Fiber 9.7, Sugar 6.5, Protein 25.3

WHITE BEANS WITH ROASTED TOMATOES



White Beans With Roasted Tomatoes image

Make and share this White Beans With Roasted Tomatoes recipe from Food.com.

Provided by dicentra

Categories     Beans

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb dried cannellini beans, picked over and rinsed (2 cups)
1 lb cipolline onion (left unpeeled)
1 1/2 teaspoons salt
2 lbs large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors, 4 cups)
1 teaspoon salt
1 teaspoon sugar
1/2 cup extra virgin olive oil
1/4 cup torn fresh basil leaf

Steps:

  • Cook beans: Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak. Drain well in a colander.
  • Blanch onions in boiling salted water , 1 minute, then drain and peel.
  • Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
  • Roast tomatoes while beans are cooking: Put oven rack in upper third of oven and preheat oven to 500°F
  • Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up.
  • Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
  • Assemble dish: Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

Nutrition Facts : Calories 365.2, Fat 14.4, SaturatedFat 2, Sodium 750.9, Carbohydrate 47, Fiber 17, Sugar 8.7, Protein 15.4

Tips:

  • Choose fresh, ripe cherry tomatoes: This will ensure that they burst with flavor when roasted.
  • Roast the cherry tomatoes until they are slightly charred and softened: This will concentrate their sweetness and flavor.
  • Use a variety of beans: This will add different textures and flavors to the dish.
  • Season the beans well: Salt, pepper, and garlic powder are all good choices.
  • Serve the beans warm or at room temperature: They are delicious either way.

Conclusion:

This recipe for white beans with roasted cherry tomatoes is a delicious and easy way to enjoy this versatile legume. The beans are creamy and tender, while the roasted cherry tomatoes add a burst of sweetness and flavor. This dish is perfect for a weeknight meal or a potluck. With its simple ingredients and delicious flavor, this recipe is sure to become a favorite.

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