White Beans with Roasted Tomatoes

Smartpoints value per serving
Total Time
30 min
5 min
25 min
This great-tasting Italian side dish can do double duty as the base for a main that features lean proteins. Consider grilled skinless boneless chicken breast, salmon, or shrimp. Place them on top of each serving of tomatoes and beans.


grape tomatoes

4 cup(s), (2 pints), red and/or yellow

extra virgin olive oil

1 Tbsp

dried thyme

1 tsp

kosher salt

¾ tsp, or coarse sea salt

black pepper

¼ tsp

garlic clove(s)

1 large clove(s), minced

canned white beans

2 cup(s), rinsed and drained (from 19-ounce can)


¼ cup(s), scant, lightly packed and thinly sliced


  1. Preheat oven to 400°F.
  2. Toss together tomatoes, 2 teaspoons oil, thyme, 1/2 teaspoon salt, and 1/8 teaspoon pepper on rimmed baking sheet. Roast until tomatoes collapse, 20-30 minutes.
  3. About 5 minutes before tomatoes are done, heat remaining 1 teaspoon oil in medium nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Add beans and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until heated through, about 3 minutes.
  4. Spoon beans into large shallow serving bowl or plate and top with tomatoes and any accumulated juices. Sprinkle with basil.
  5. Per serving (1/2 cup beans and about 1/2 cup tomatoes)

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