Roasted White Beans with Tomato
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in under an hour with ingredients I always have on hand. White beans are packed with protein and fiber, making them incredibly satisfying, and roasting them with cherry tomatoes and fresh herbs creates this wonderful caramelized depth that tastes like you spent all day cooking. The best part is how affordable it is to make, and honestly, there's barely any cleanup involved. It's the kind of simple, wholesome meal that reminds you that you don't need complicated techniques to create something truly delicious.
Ella x
Ingredients
- 2 cans (15 oz each)canned white beans(drained and rinsed)
- 355 mlcherry tomatoes(halved)
- 4garlic cloves(minced)
- 3 tablespoonsextra virgin olive oil
- 2fresh rosemary sprigs
- 2fresh thyme sprigs
- ½ mediumred onion(thinly sliced)
- 118 mlvegetable broth
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 teaspoonlemon zest
- 2 tablespoonsfresh basil(chopped for garnish)
Detail level
Instructions
- 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
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
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
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
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
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.
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