Roasted White Beans with Rocket

Instructions

1. 1

   Preheat your oven to 200°C (400°F). Pat the drained white beans dry with a clean kitchen towel to remove excess moisture, which helps them crisp up beautifully.

   Tip: Drying the beans is crucial for achieving that golden, crispy texture when roasted.

2. 2

   In a large bowl, combine the dried beans with 2 tablespoons of olive oil, minced garlic, smoked paprika, sea salt, and black pepper. Toss until the beans are evenly coated.

   Tip: Make sure each bean is covered with oil and seasoning for consistent roasting.

3. 3

   Spread the seasoned beans in a single layer on a baking sheet and roast for 25-30 minutes, stirring halfway through, until they're golden brown and crispy at the edges.

   Tip: Listen for a gentle rattling sound when you shake the pan—this indicates the beans are crisping up nicely.

4. 4

   While the beans roast, prepare the dressing by whisking together the remaining 2 tablespoons of olive oil, lemon juice, lemon zest, and thyme sprigs in a small bowl. Season with a pinch of salt and pepper.

   Tip: The dressing can be made up to an hour ahead and stored at room temperature.

5. 5

   In a serving bowl, combine the fresh rocket and thinly sliced red onion. When the beans finish roasting, remove the thyme sprigs from the dressing and discard.

   Tip: The raw red onion adds a pleasant sharpness that balances the earthiness of the beans.

6. 6

   Pour the warm roasted beans directly onto the rocket and red onion, then drizzle the lemon dressing over the top. Toss gently but thoroughly to combine.

   Tip: The heat from the beans will slightly wilt the rocket while keeping it tender and vibrant.

7. 7

   Top the dish with halved cherry tomatoes and toasted pine nuts just before serving to maintain their texture and color.

   Tip: Adding the topping at the end prevents the nuts from becoming soggy.