White beans with roasted tomatoes

SmartPoints® value per serving
Total Time
30 min
5 min
25 min
This great-tasting, elegant 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 for a satisfying, impressive-looking entrée. The tomatoes and beans are flavored with extra-virgin olive oil, dried thyme, salt, pepper, and garlic, and garnished with lots of fresh basil. While the tomatoes roast in the oven, the beans are warmed through on the stovetop, making this recipe super-easy to put together, and you can have it ready to go in just about 30 minutes.


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)