This recipe for Roasted White Beans and Tomatoes is a highly nutritious, delicious and vegetarian dish. Perfect for Meatless Mondays, bringing to a BBQ or serving alongside a tasty cut.
Ingredients
- 2 punnets cherry tomatoes
- 8 long sprigs thyme, leaves stripped
- 3 cloves crushed garlic
- ¼-½ teaspoon chilli flakes (optional)
- 2 Tbsp olive oil
- 1.5 Tbsp balsamic vinegar
- 1.5 Tbsp sweet chilli sauce
- ½ a red onion, sliced
- 400-gram tin cannellini beans, drained and rinsed
- Salt and pepper to taste
- 100g baby spinach
How to make Roasted White Beans and Tomatoes
- Preheat the oven to 180°C
- Place all the ingredients in a large shallow roasting dish.
- Season with salt and pepper and toss to coat.
- Bake for 30 minutes, or until the tomatoes have collapsed.
- Stir through spinach and allow to wilt.
Serve as-is, or for a delicious bruschetta style dish with added crunch, serve on top of toasted sourdough.
This dish keeps remarkably well in the fridge, and continues to develop flavour as it sits. Delicious to eat cold the next day, or give it a quick reheat for a warm and comforting experience.
Recipe adapted from Dish Magazine, with tweaks (by my glorious husband) to suit our tastes!