White Beans with Roasted Tomatoes and Rosemary
This warming, vegetarian meal brings together traditional Mediterranean ingredients in a hearty, spoonable dish. While white beans and sage are a common pairing, this recipe uses fresh rosemary instead, adding a note of brightness to the flavors.
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5-6 cipollini onions
1 pint assorted cherry or grape tomatoes
1 tablespoon plus 1 teaspoon olive oil
1 clove garlic, minced
1 (15-ounce) can cannellini beans, rinsed
1 sprig rosemary, leaves removed and finely chopped
1/16 teaspoon salt
1/16 teaspoon pepper
¼ cup parsley, chopped
1. Heat oven to 400 degrees.
2. Line a sheet pan with parchment paper and spread out tomatoes and onions. Drizzle with 1 tablespoon olive oil. Cook for 20 minutes or until they appear blistered.
3. While tomatoes are cooking, heat a saucepan to medium-high. Add 1 teaspoon olive oil and garlic. Sauté until garlic is fragrant.
4. Add beans and rosemary to the saucepan.
5. When tomatoes and onions are done, mix with beans, rosemary, garlic, salt, and pepper in a large bowl. Garnish with parsley.
Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image.
Nutrition
Calories: 97Total Fat: 3.7g
Saturated Fat: 0.4g
Sodium: 51mg
Carbohydrate: 12.6g
Fiber: 3.6g
Sugar: 2.4g
Added Sugar: 0g
Protein: 4g
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