White Beans and Roast Tomatoes with Caper, Mint, and Chili Dressing

Name: White Beans and Roast Tomatoes with Caper, Mint, and Chili Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: smidgen (about ¼ teaspoon or less) Dijon mustard; 1¼ tablespoons white balsamic vinegar; sea salt flakes and freshly ground black pepper; 7 tablespoons extra virgin olive oil; 1 red chilli, halved, deseeded and finely chopped, or a good pinch of chilli flakes; 1 small garlic clove, finely grated; 400g can of cannellini beans, rinsed and left to drain and dry a little in a sieve; 500g (1lb 2oz) cherry tomatoes on the vine; handful of mint, basil or flat leaf parsley leaves, or any soft herb leaves you have; 1¼ tablespoons capers, rinsed, drained and patted dry

5 steps

Prep:15minCook:15min

This is what I make when I have a load of cherry tomatoes that are slightly sagging – or a bit insipid – and need to be rescued. The oven condenses their sweetness.

Updated at: Thu, 17 Aug 2023 00:20:55 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories686.7 kcal (34%)

Total Fat50.1 g (72%)

Carbs48.7 g (19%)

Sugars15.3 g (17%)

Protein11.5 g (23%)

Sodium1236.3 mg (62%)

Fiber17.9 g (64%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

¼ teaspoonDijon mustard

smidgen

1 ¼ tablespoonswhite balsamic vinegar

sea salt flakes

black pepper

freshly ground

7 tablespoonsextra virgin olive oil

1red chilli

halved, deseeded and finely chopped, or a good pinch of chilli flakes

1garlic clove

small, finely grated

400gcannellini beans

can, rinsed and left to drain and dry a little in a sieve

500gcherry tomatoes on the vine

mint

basil, or flat leaf parsley leaves, or any soft herb leaves you have

1 ¼ tablespoonscapers

rinsed, drained and patted dry

Instructions

Step 1

Preheat the oven to 190°C fan.

Step 2

Make a dressing by mixing the mustard together with the white balsamic vinegar and some salt and pepper then, using a fork, whisk in 5 tablespoons of the olive oil. Add the chilli and garlic. Toss half of this in with the beans in a serving dish and leave to soak.

Step 3

Put the cherry tomatoes in a roasting tin, drizzle with the remaining 2 tablespoons of oil, season and roast for 15 minutes. Leave them to cool a little.

Step 4

If you’re using mint or basil, just tear the leaves. If you’re using parsley, chop it finely. Toss a little of this into the remaining dressing and add the rest of the herbs to the beans, along with the capers.

Step 5

Lay the tomatoes on top of the beans, pouring on all their cooking juices, spoon over the remaining dressing and serve.