White Beans With Roasted Tomatoes

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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. 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.
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