Roasted Tomatoes & Crispy Beans over Tahini Yogurt
From: Ian Seddon's Cookbook
🥘 Ingredients
- cannellini beans 2
- extra virgin olive oil 4 tbsp
- Kosher
- dried oregano 1 tbsp
- cherry tomatoes 1
- organic cane sugar for very sweet tomatoes ¼ tsp
- garlic cloves 4
- sprigs of fresh thyme 4-6
- of fresh rosemary 1 sprig
- Crusty bread or pita to serve 4
- big handfuls of arugula 2-3 oz
- medium lemons ½
- Spiced Yogurt Tahini Sauce 1 ¼ cup
If you bought bread to serve with this meal, you may want to freeze it so it stays fresh. Or you can make this meal first this week to ensure the freshest bread. Storage: Store the Spiced Yogurt Tahini Sauce, roasted tomatoes, crispy beans, and arugula separately in the fridge for about 4 days. To reheat the crispy beans, toss them with a tiny bit of oil and bake on a sheet pan at 300ºF / 150ºC for 7 to 8 minutes, or in a frying pan with a bit of oil over medium heat, until hot and crisp. Reheat the tomatoes in the microwave, or on the stove with the beans, or serve at room temp. Assemble as listed in the last step right before serving. Nutrition boost: Use more arugula, or serve with whole wheat seeded bread or whole wheat pita for more fiber. For a protein boost, toss the beans with some nutritional yeast before roasting. Shortcut: No-oven option: Simply dress the beans with your best olive oil, lemon juice, a pinch or two of oregano, and salt/pepper to taste. Marinate while you make the cast iron seared tomatoes: Heat a cast iron pan over medium-high with 2 tsp of oil. Once hot, add the tomatoes with a pinch of salt, pepper, and oregano. Cook until charred in spots and slightly wrinkled, 3 to 5 minutes, tossing occasionally.
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1Gather: cannellini beans , extra virgin olive oil , Kosher salt and freshly cracked black pepper, dried oregano , cherry tomatoes , organic cane sugar for very sweet tomatoes , garlic cloves , sprigs of fresh thyme , of fresh rosemary , Crusty bread or pita to serve , big handfuls of arugula , medium lemons , Spiced Yogurt Tahini Sauce .
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2Arrange a rack in the top third of the oven and another on the bottommost shelf. Preheat the oven to 425ºF / 220ºC.
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3Prep the beans. Drain the beans. Rinse them, then transfer to a large dish towel. Gently rub to remove as much moisture as you can. Transfer to a rimmed sheet pan and toss with 2 tbsp of olive oil, 1 1/2 tsp kosher salt, lots of black pepper, and the oregano. Gently toss and spread out in a single layer as much as possible.
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4Prep the tomatoes. In an 8x8” ( timer L) pan or similar-sized ovenproof pan, combine the tomatoes, sugar, garlic, thyme, and rosemary (if using). Add 1 1/2 tbsp olive oil, a heaping 1/2 tsp kosher salt, and a generous amount of pepper. Toss well.
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5Roast the beans and tomatoes. Transfer the tomatoes to the top rack and the beans to the bottom. Roast for 20 minutes . After 20 minutes, shake the pan of beans. Roast for another 5 to 10 minutes, or until blistered in some spots, split open, and crispy. If the tomatoes are starting to blister and burst at 20 minutes, they’re done; if not, roast for another 5 to 10 minutes. When done, discard the herb sprigs.
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6While the beans and tomatoes roast, toast your bread, if desired, and prep the arugula. Chop the arugula and add it to a bowl. Drizzle with some olive oil and a few squeezes of lemon juice, then toss. Season with a pinch of salt and pepper.
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7When ready to serve, schmear the Spiced Yogurt Tahini Sauce across a shallow bowl or serving platter. Spoon on the hot tomatoes along with any juices, then scatter on the beans. Add the dressed greens on top. Scoop up everything with bread.