Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

Introduction

This vibrant dish combines crispy cannellini beans and juicy roasted tomatoes served over a creamy tahini coconut yogurt. It’s a delightful blend of textures and flavors that’s perfect for a light lunch or a unique side to any meal.

Ingredients

• 5 fat garlic cloves
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon plus ½ teaspoon dried oregano, divided
• Kosher salt (such as Diamond Crystal) and black pepper
• 2 pints cherry or grape tomatoes (about 22 ounces)
• 1 teaspoon organic cane sugar
• 1 large lemon
• 8 ounces creamy coconut yogurt
• 3 tablespoons well-stirred tahini, plus more as desired
• ¼ heaping teaspoon ground coriander
• 1 teaspoon Aleppo pepper (or ¼ teaspoon crushed red pepper)
• 3 to 4 handfuls baby arugula (1½ to 2 ounces)
• Crusty bread or pita, for serving

Instructions

1. Step 1: Arrange a rack in the top third of the oven and another on the lowest level. Heat oven to 425 degrees Fahrenheit.
2. Step 2: Slice 3 of the garlic cloves thinly but not paper thin; set aside the other 2 for the tahini yogurt.
3. Step 3: Transfer the beans to a clean dish towel and gently rub to remove moisture without crushing them. On a rimmed sheet pan, toss the beans with 2 tablespoons olive oil, 1 tablespoon oregano, 1 teaspoon salt, and generous black pepper. Taste and adjust salt if needed, then spread in a single layer.
4. Step 4: In a baking pan (13-by-9-inch), combine the tomatoes, sugar (use only ½ teaspoon if tomatoes are very sweet), sliced garlic, and remaining ½ teaspoon oregano. Drizzle with 1½ tablespoons olive oil, ½ teaspoon salt, and plenty of black pepper. Toss well by hand.
5. Step 5: Roast the tomatoes on the top rack and the beans on the bottom rack for 25 minutes. Tomatoes should be wrinkly and bursting; beans should be golden, crispy, and split open. If needed, shake the bean pan and roast 5 minutes more.
6. Step 6: Meanwhile, make the tahini yogurt: finely grate lemon zest into a bowl, then halve the lemon and squeeze in 2 tablespoons juice. Grate the remaining 2 garlic cloves into the bowl. Add yogurt, tahini, coriander, Aleppo pepper, ½ teaspoon salt, and pepper to taste. Stir and adjust seasoning as desired. Refrigerate until serving.
7. Step 7: To serve, smear tahini yogurt on a platter. Spoon roasted tomatoes with juices on top, scatter the beans, then pile arugula over everything. Drizzle with tomato pan juices, squeeze extra lemon, add salt and pepper if desired, and toss the arugula gently. Serve with crusty bread or pita for scooping.

Tips & Variations

• Use creamy coconut yogurt for a dairy-free option, or substitute with plain Greek yogurt for a tangier flavor.
• If you can’t find Aleppo pepper, crushed red pepper flakes make a good substitute with a bit more heat.
• To enhance the bean crispiness, dry them thoroughly before roasting.
• Try adding fresh herbs like parsley or mint on top for extra freshness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The tahini yogurt can be kept separately and stirred before serving. Reheat the beans and tomatoes gently in the oven or microwave before plating, but keep the arugula fresh and add it just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, white beans like Great Northern or Navy beans work well. Just make sure to dry them thoroughly before roasting to get that crispy texture.

Is this dish suitable for vegans?

Absolutely. Using coconut yogurt and tahini keeps it vegan-friendly without sacrificing creaminess or flavor.

Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

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★★★★★

4.7 from 129 reviews

• Author: Mariam
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful dish featuring crispy roasted cannellini beans and juicy cherry tomatoes served over creamy tahini yogurt, garnished with fresh arugula. This recipe combines roasting and simple stovetop preparation to create a perfect blend of textures and Mediterranean-inspired flavors, ideal for a light lunch or a wholesome appetizer.

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Ingredients

Scale 1x2x3x

Vegetables

• 5 fat garlic cloves
• 2 pints cherry or grape tomatoes (about 22 ounces)
• 3 to 4 handfuls baby arugula (1½ to 2 ounces)

Beans

• 2 (15-ounce) cans cannellini beans, drained and rinsed

Oils and Seasonings

• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon plus ½ teaspoon dried oregano, divided
• Kosher salt (such as Diamond Crystal), to taste
• Black pepper, coarsely ground, to taste
• 1 teaspoon organic cane sugar
• ¼ heaping teaspoon ground coriander
• 1 teaspoon Aleppo pepper (or ¼ teaspoon crushed red pepper)

Dairy & Condiments

• 8 ounces creamy coconut yogurt
• 3 tablespoons well-stirred tahini, plus more as desired

Fruits

• 1 large lemon

Serving Suggestion

• Crusty bread or pita, for serving

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Instructions

1. Preheat the oven. Arrange a rack in the top third of the oven and another on the lowest level. Heat the oven to 425 degrees Fahrenheit to prepare for roasting the beans and tomatoes simultaneously with adequate heat distribution.
2. Prepare the garlic. Slice 3 of the garlic cloves thinly but not paper-thin, setting them aside for the tomatoes. Reserve the remaining 2 cloves for making the tahini yogurt sauce later.
3. Dry and season the beans. Transfer the rinsed cannellini beans to a clean dish towel and gently rub to remove as much moisture as possible without crushing them. Place beans on a rimmed sheet pan and toss with 2 tablespoons of olive oil, 1 tablespoon dried oregano, 1 teaspoon kosher salt, and a generous amount of coarsely ground black pepper. Taste and adjust salt for a well-seasoned flavor. Spread the beans in a single layer for even roasting.
4. Prepare the tomatoes. In a 13-by-9-inch baking pan, combine the cherry tomatoes, organic cane sugar (use only ½ teaspoon if tomatoes are very sweet), sliced garlic, and the remaining ½ teaspoon dried oregano. Drizzle with 1 ½ tablespoons olive oil, a heaping ½ teaspoon kosher salt, and coarsely ground black pepper. Toss thoroughly with your hands to coat the tomatoes evenly.
5. Roast the beans and tomatoes. Place the baking pan with tomatoes on the top rack and the sheet pan with beans on the lowest rack of the oven. Roast for 25 minutes or until tomatoes are wrinkly and starting to burst, and beans are golden, crispy, and split open. Larger tomatoes may need an additional 5 minutes. If beans aren’t crispy, shake the pan and roast for 5 more minutes.
6. Make the tahini yogurt sauce. While roasting, finely grate the zest of the lemon into a bowl, then halve the lemon and squeeze in 2 tablespoons of juice. Grate the remaining 2 garlic cloves into the bowl. Add the creamy coconut yogurt, 3 tablespoons well-stirred tahini, ground coriander, Aleppo pepper, ½ teaspoon salt, and coarsely ground black pepper to taste. Stir to combine and adjust seasoning with more salt, lemon juice, or tahini as desired. Cover and refrigerate until ready to serve, up to 3 days.
7. Assemble and serve. Spread the tahini yogurt sauce evenly across a serving platter. Spoon the roasted tomatoes over the yogurt, reserving their juices to drizzle later. Scatter the roasted beans on top, then pile fresh baby arugula over the dish. Drizzle with the tomato pan juices and squeeze a bit more lemon juice over the arugula. Add a pinch of salt and pepper, then toss gently with your hands to combine all flavors. Serve with crusty bread or pita to scoop up the dish.

Notes

• You can substitute creamy coconut yogurt with plain Greek yogurt or any plant-based yogurt depending on preference.
• If Aleppo pepper is unavailable, crushed red pepper flakes make a suitable alternative for mild heat.
• To get extra crispy beans, ensure they are very dry before roasting and spread in a single layer without overcrowding the pan.
• This dish can be served warm or at room temperature, making it versatile for different dining occasions.
• Save any leftover tahini yogurt sauce for use as a dip or salad dressing within three days.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean

Keywords: roasted beans, cherry tomatoes, tahini yogurt, Mediterranean recipe, vegetarian, easy dinner, healthy roasting