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Articles / Beans and Tomatoes

Beans and Tomatoes

Published July 12, 2018

Totally rustic, especially if you leave the fresh tomatoes in big chunks. You can serve these beans alongside roast or grilled meat, chicken, or fish; or, for an easy dinner, spoon over rice or thickly sliced bread, or toss with pasta or grains. We used cannellini beans here, but you can also any other white beans that you find: the bigger the better.

Other optional adjustments: We used a combination of butter and olive oil because it’s THE BEST, and added some thinly sliced garlic along with the shallots, keeping an eye on the heat so it didn’t burn. We also used fresh rosemary instead of thyme, because it’s what was lying around, and because the combination of white beans, tomatoes, and rosemary is pretty unassailable.

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