Roasted Tomatoes and Cannellini Beans

Tomatoes are showing up at the market and nothing is as beautiful as a basket of those little, multi-colored cherry tomatoes. Here’s a very simple dish. Make a lot and eat it for lunch, too!

Soak the white beans in the morning, for about 8 hours.  Drain, rinse. Simmer, covered, on low with a bay leaf, for an hour. Drain again.

While the beans are cooking, spread a little olive oil in a baking pan. Add tomatoes, some garlic cloves, and maybe a cut up onion (or cipollini onions, if you’re lucky enough to have them.)  Season with some kosher salt and pepper. Stir to coat all the veggies with the oil and seasonings. Roast at about 350°F until the tomatoes start to look a little brown.

Toss the vegetables and the beans together with some good olive oil, fresh oregano (or basil), salt and pepper, to taste.  Serve over a small pasta or grilled garlic bread.  Yum!


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