White Beans with Roasted Tomatoes and Fresh Basil

Using cooked white beans from a post in March, we liven them up for yet another meal!

When you prepare a one-pound bag of dried beans, get ready for left-overs.  This version using white beans is delicious.  Pair this recipe with grilled meats or by themselves with a big greens salad for a vegan meal.  The beans are my variation of a terrific recipe found on epicurious.com from Gourmet Magazine, June 2004.

Prep time:  10 minutes                                         Cook time:  45 minutes
Serves:  6

One-half recipe of Basic White Beans, cooked, using our blog recipe from March 2013
1 basket small tomatoes, sliced in half
Several Roma tomatoes, sliced in half or quarters if large
Olive oil
Sugar
Salt and pepper
Fresh basil

Preheat oven to 350 degrees.

Place tomatoes cut-side up on a baking sheet and toss with olive oil to coat the pan and the vegetables.  I like to use my hands to make sure each tomato is oiled and the pan is too.  Sprinkle tomatoes with sugar, salt and pepper.  Bake for 20 minutes.  Remove the smaller tomatoes to a plate and reserve.  Add more olive oil to pan if it looks like it is dry (be generous) and make sure larger tomatoes aren't sticking.

Rotate pan and bake another 20 minutes or until tomatoes are softened and glazed.

Cut larger tomato pieces into bite-size pieces and add all cooked tomatoes to the cooked beans.  Scrape oil and tomato drippings from pan into beans.  If there are burned bits, avoid adding them to the mix.  Slice 1/4 cup basil leaves into slivers and add to the bean/tomato mixture.  Save some leaves to serve on top.  Season to taste with salt and pepper and serve.

Nutrition from this dish is awesome:  Each 1/2-cup serving offers 11 grams fiber, 9 grams protein, 33% of your daily requirement for iron, and only 180 calories. 

- Kim Fielding