Best 3 White Beans With Roasted Cherry Tomatoes Recipes

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Embark on a culinary journey with our tantalizing recipe collection, featuring hearty White Beans with Roasted Cherry Tomatoes, an explosion of flavors that will delight your taste buds. This wholesome and versatile dish is a symphony of textures and tastes, showcasing the perfect harmony between creamy beans, succulent cherry tomatoes, and a symphony of aromatic herbs.

Indulge in the classic comfort of White Bean Soup, a comforting and nourishing dish that exudes warmth and goodness. Dive into the vibrant flavors of White Bean Salad, a refreshing medley of tender beans, crisp vegetables, and a tangy dressing that dances on your palate. Experience the delightful simplicity of Tuscan White Bean Salad, a rustic dish that captures the essence of Italian countryside cuisine.

Unleash your culinary creativity with White Bean and Kale Soup, a healthy and flavorful soup that bursts with the goodness of hearty beans, tender kale, and a savory broth. Explore the Mediterranean delights of White Bean and Tuna Salad, a vibrant combination of tender beans, flaky tuna, and a zesty dressing that transports you to the shores of the Mediterranean.

These tantalizing recipes offer a diverse range of culinary experiences, catering to various tastes and occasions. Whether you're seeking a comforting meal, a light and refreshing salad, or a hearty and nutritious soup, this collection holds the perfect recipe to satisfy your cravings.

Let's cook with our recipes!

ROASTED BEANS AND TOMATOES



Roasted Beans and Tomatoes image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 4

1 pound trimmed green beans
1 pint cherry tomatoes
Extra-virgin olive oil, for drizzling
Salt and freshly ground black pepper

Steps:

  • Heat the oven to 450 degrees F with an empty baking sheet on an upper rack.
  • Coat beans and tomatoes with olive oil and season them with salt and pepper. Pour the beans and tomatoes on the hot baking sheet and roast 22 to 25 minutes until caramelized. Serve as a side.

GRILLED TUNA WITH WHITE BEAN PUREE, OLIVE TAPENADE AND ROASTED CHERRY TOMATOES



Grilled Tuna with White Bean Puree, Olive Tapenade and Roasted Cherry Tomatoes image

Provided by Tyler Florence

Categories     main-dish

Time 32m

Number Of Ingredients 24

1 pint vine cherry tomatoes
1/2 cup Orange Chili Oil, recipe follows
2 cups pitted Kalamata olives
1 big garlic clove
Small handful fresh tarragon leaves
Pinch crushed red pepper flakes
Small handful fresh flat-leaf parsley
1 tablespoon red or white wine vinegar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
3 cloves garlic
2 anchovy fillets
2 (14-ounce) can white cannellini beans, drained
1/2 to 3/4 cup chicken stock, heated
2 teaspoons white wine vinegar
Kosher salt and freshly ground black pepper
2 (6 to 8-ounce) sushi-quality tuna steaks, such as ahi, about 1-inch thick
2 cups fresh Israeli arugula leaves, for garnish
4 sprigs fresh thyme, leaves chopped
2 sprigs fresh rosemary, leaves chopped
1 1/2 tablespoons dried red chili flakes
5 strips orange peel
1 1/2 cup extra-virgin olive oil

Steps:

  • Preheat oven to 375 degrees F.
  • Lay out cherry vine tomatoes in a single layer on a roasting tray. Drizzle with orange chili oil and roast in the oven for 8 to10 minutes until tomatoes are slightly burst and have given off their juices. Set aside.
  • Add tapenade ingredients to a food processor and process to a coarse puree. Adjust seasoning with salt and pepper and set aside.
  • In a saucepan add a 2 count of extra-virgin olive oil over medium heat. Add the garlic and anchovies and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and puree with a splash of white vinegar, salt and some freshly ground black pepper. Thin with extra stock if the puree is too thick. Give it a final taste and adjust seasoning, if necessary. Set aside and keep warm until ready to serve.
  • Now prepare the tuna. Heat a large cast iron griddle pan over high heat. Drizzle the tuna with olive oil and season with salt and pepper. Place on the hot grill for about 45 seconds and then turn over and do the same. The tuna should be rare on the inside and have nice grill marks on the outside.
  • To serve, smear a spoonful of the white bean puree on the bottom of a plate. Top with a the tuna and a spoonful of tapenade over the top. Set a cluster of the roasted tomatoes over the top and drizzle the juices from the pan all around the plate. Garnish with fresh arugula leaves.
  • Make the chili oil by adding the thyme, rosemary, chili flakes and orange peel to the oil. Put aside and let it sit for at least 1 hour to let the flavors infuse.

WHITE BEANS WITH ROASTED TOMATOES



White Beans with Roasted Tomatoes image

Categories     Bean     Onion     Tomato     Side     Roast     Vegetarian     Basil     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

For beans
1 lb dried cannellini beans (2 cups), picked over and rinsed
1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste
For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4 cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Steps:

  • Cook beans:
  • Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
  • Blanch onions in boiling salted water , 1 minute, then drain and peel.
  • Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
  • Roast tomatoes while beans are cooking:
  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
  • Assemble dish:
  • Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

Tips:

  • Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of beans: Don't be afraid to mix and match different types of beans, such as cannellini beans, chickpeas, and black beans.
  • Roast the tomatoes: Roasting the tomatoes will intensify their flavor and make them slightly caramelized.
  • Use fresh herbs: Fresh herbs, such as basil, oregano, and thyme, will add a pop of flavor to the dish.
  • Don't overcook the beans: Overcooked beans will be mushy and bland. Cook them just until they are tender.

Conclusion:

White beans with roasted cherry tomatoes is a simple yet flavorful dish that is perfect for a weeknight meal. It is also a great way to use up leftover beans. The roasted tomatoes add a delicious sweetness and depth of flavor to the dish. This dish can be served as a main course or a side dish. It is also a great option for a vegetarian or vegan meal.

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