Stews + Bean Bowls, White Bean Recipes -
Slow Roasted Tomatoes + Haricot Beans with Lots of Crusty Bread
Author:
Florence Blair
HUGE thanks to the legend that is Florence Blair who let us share this #beanspo on our website for all you champs to enjoy. Florence creates loads of amazing recipes, check them out on their Instagram here.
Ingredients
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500g vine tomatoes
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4 cloves of garlic, in their skins
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5 tbsp extra virgin olive oil
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1 x 325g jar, drained (but not rinsed) Organic White Beans (or approx. half a jar of Bold Beans)
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Small bunch of basil
Directions
Preheat the oven to 160° degrees.
Quarter the tomatoes and toss in a high sided oven proof dish with the olive oil, whole garlic cloves, a good pinch of salt and black pepper.
Roast for 50-60 minutes until very soft and juicy. Squeeze the garlic flesh into the juices and discard the skins.
Spoon the beans onto a large plate or platter. Top with the roasted tomatoes and their juices. Scatter over the basil leaves and finish with big twists of black pepper.
