Roasted White Beans with Tomato

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Pat the drained white beans dry with paper towels to remove excess moisture, which helps them roast and crisp up nicely.

   Tip: Dry beans will roast better and develop golden edges.

2. 2

   Toss the dried beans with 2 tablespoons of olive oil, sea salt, and black pepper. Spread them on one side of a large baking sheet in a single layer.

3. 3

   On the same baking sheet, combine the halved cherry tomatoes, minced garlic, sliced red onion, rosemary sprigs, and thyme sprigs. Drizzle with the remaining 1 tablespoon of olive oil and season lightly with salt and pepper.

   Tip: Keep beans and tomato mixture slightly separated on the sheet so they roast evenly.

4. 4

   Roast everything in the preheated oven for 25-30 minutes, stirring the tomato mixture halfway through, until the beans are golden and crispy and the tomatoes have softened and begun to burst.

   Tip: The beans should have some charred edges for the best flavor.

5. 5

   Remove from the oven and discard the woody herb stems. Pour the vegetable broth into the pan and stir gently to combine, scraping up any browned bits from the bottom.

   Tip: These browned bits add wonderful depth of flavor.

6. 6

   Stir in the lemon zest and taste for seasoning, adjusting salt and pepper as needed. Transfer to a serving dish and garnish generously with fresh chopped basil.

   Tip: The acidity from lemon zest brightens all the roasted flavors beautifully.