Description
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.
Ingredients
Units
Scale
- 1 head garlic, separate cloves then remove skin
- 1 cup cherry tomatoes
- 1/4 cup extra virgin olive oil
- 1 cup whole milk – for vegans, substitute with plant-based milk (see notes)
- 2 (15oz) cans cannellini beans, drained and rinsed
- 1 sprig fresh thyme
- 1 sprig fresh oregano, plus more for garnish
- 4 fresh basil leaves
- pinch of nutmeg
- 1 tsp lemon juice
- 1/2 cup pesto, homemade or store-bought
- grated Parmesan cheese for garnish
- crushed red pepper flakes for garnish
Instructions
- 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. 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!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Stovetop + oven
Nutrition
- Calories: 342
- Sugar: 1g
- Sodium: 740mg
- Fat: 17g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 1mg