Herby Braised Beans with Burst Tomatoes are creamy, cozy and perfect for dipping a crusty loaf of bread. The beans are braised with fresh herbs, milk and roasted garlic then topped with pesto and burst tomatoes. Serve as an appetizer or take it to-go for a delicious picnic snack.
This is a simple yet flavorful recipe that I love to serve as an appetizer or picnic snack. The fresh herbs, roasted garlic, tomatoes and pesto create a delicious, creamy bean dip that you won’t be able to stop eating. This is my go-to recipe when I meet up with friends for a picnic at the beach in Cleveland. I transfer the beans to a large Tupperware container with all of the toppings and dipping vessels packed. It’s so easy to transport and my friends love having a classy snack at the beach instead of eating greasy chips. I always stop over at once of my favorite Cleveland bakeries, On the Rise, for a baguette to serve with the beans.
Ingredients for Herby Braised Beans with Burst Tomatoes
The heart and soul of this recipe only requires 10 ingredients, but I highly recommend adding all of the garnish options for the ultimate experience. You can also make this recipe completely vegan by making a few substitutions.
- garlic
- cherry tomatoes
- extra virgin olive oil
- whole milk – for vegans, substitute with plant-based milk.
- cannellini beans
- fresh thyme
- fresh oregano
- fresh basil
- nutmeg
- salt and pepper to taste
- lemon juice
- pesto – optional garnish.
- Parmesan cheese – optional garnish. For vegans, substitute with dairy-free parmesan.
- crushed red pepper flakes – optional garnish.
- crusty bread to serve – optional.
Here’s what else you’ll need:
- large rimmed baking sheet
- small baking dish
- medium saucepan
- potato masher
- large serving plate – see what I use below.
- cutting board and knife
- measuring cups and spoon
How to Make Herby Braised Beans with Burst Tomatoes
Your kitchen will smell like a garlic wonderland when the garlic is roasting in the oven. It’s critical that the garlic is tender before adding to the braised beans or else the flavor will be too bitter. After roasting the garlic and tomatoes, braise the beans then mash to create thicker, creamy beans.
- Roast garlic and tomatoes until softened. Once cool, push garlic out of its skin.
- Bring milk, beans, fresh herbs, nutmeg, lemon juice and roasted garlic cloves to a gentle boil. Let simmer until mixture has thickened.
- Discard herbs then mash half of the mixture to create extra creaminess.
- Serve beans in a large bowl. Top with pesto, roasted cherry tomatoes, fresh grated Parmesan, crushed red pepper flakes and fresh oregano leaves. Serve with crusty bread for dipping.
More Bean Recipes
- Chicken Chili Pot Pie with Cornbread Biscuits
- Italian Sausage and Bean Soup with Kale
- Pumpkin Chili with Cheddar Béchamel and Spiced Popcorn
Please let me know how your Herby Braised Beans with Burst Tomatoes turns out in the comments below!
I can’t wait to hear from you.
Herby Braised Beans with Burst Tomatoes
AuthorLeandra BuchinCategory10 Ingredients or Less, Gluten-Free, Nut-Free, Snacks, Sides & Apps, VegetarianDifficultyBeginnerHerby Braised Beans with Burst Tomatoes are creamy, cozy and perfect for dipping a crusty loaf of bread. The beans are braised with fresh herbs, milk and roasted garlic then topped with pesto and burst tomatoes. Serve as an appetizer or take it to-go for a delicious picnic snack.
Preheat oven to 400°F. Toss garlic, tomatoes and olive oil in a small baking dish. Roast in the oven for 25 Minutes , when the garlic and tomatoes have softened. Transfer garlic to a plate and let cool at room temperature until cool enough to touch. Once cool, use your hands or a fork to push out the garlic from it's skin. Set aside.
In a medium saucepan over medium-high heat, add the milk, beans, fresh herbs, nutmeg, lemon juice and roasted garlic cloves. Season generously with salt and pepper. Bring the mixture to a gentle boil and let simmer for about 15 Minutes or when the mixture has thickened.
Discard the fresh herbs from the pot, then use a potato masher to mash half of the beans to create a creamy, thick mixture.
To serve, pour beans into a large, wide bowl. Top with pesto, roasted cherry tomatoes, fresh grated Parmesan, crushed red pepper flakes and fresh oregano leaves. Serve with crusty bread for dipping. Enjoy!
Ingredients
Directions
Preheat oven to 400°F. Toss garlic, tomatoes and olive oil in a small baking dish. Roast in the oven for 25 Minutes , when the garlic and tomatoes have softened. Transfer garlic to a plate and let cool at room temperature until cool enough to touch. Once cool, use your hands or a fork to push out the garlic from it's skin. Set aside.
In a medium saucepan over medium-high heat, add the milk, beans, fresh herbs, nutmeg, lemon juice and roasted garlic cloves. Season generously with salt and pepper. Bring the mixture to a gentle boil and let simmer for about 15 Minutes or when the mixture has thickened.
Discard the fresh herbs from the pot, then use a potato masher to mash half of the beans to create a creamy, thick mixture.
To serve, pour beans into a large, wide bowl. Top with pesto, roasted cherry tomatoes, fresh grated Parmesan, crushed red pepper flakes and fresh oregano leaves. Serve with crusty bread for dipping. Enjoy!
Notes
MAKE IT VEGAN: Make this recipe completely vegan by making the following substitutions:
- substitute whole milk with plant-based milk.
- substitute Parmesan with dairy-free parmesan.
Did you make this recipe? Tag @bitchininthekitchen__ on Instagram + #bitchinfoodthatslaps
