White beans with roasted tomatoes
4 cup(s), (2 pints), red and/or yellow
Extra virgin olive oil
¾ tsp, or coarse sea salt
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
- 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)