White Beans with Roasted Tomatoes
- Total Time
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 tomatoes4 cup(s), (2 pints), red and/or yellow
extra virgin olive oil1 Tbsp
dried thyme1 tsp
kosher salt¾ tsp, or coarse sea salt
black pepper¼ tsp
garlic clove(s)1 large clove(s), minced
canned white beans2 cup(s), rinsed and drained (from 19-ounce can)
basil¼ cup(s), scant, lightly packed and thinly sliced
- Preheat oven to 400°F.
- 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.
- 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.
- Spoon beans into large shallow serving bowl or plate and top with tomatoes and any accumulated juices. Sprinkle with basil.
- Per serving (1/2 cup beans and about 1/2 cup tomatoes)