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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
