This recipe makes a simple and lovely meal that could not be more delicious or satisfying! Like many recipes whose featured ingredient is one or more types of beans, it still tastes wonderful even if you fiddle with the ingredients a little. The name of the game is flexibility.
This particular and extraordinary white bean recipe includes a spice called za’atar, which is used commonly in many Middle Eastern cuisines. Za’atar translates into hyssop in English, but you should feel free to substitute powdered thyme instead if you don’t feel like tracking down a source for za’atar.
Also, you don’t have to cook your beans from dry. Of course, if you want to, that’s great, but if your preferred strategy involves taking a can or two from the closet, then I would definitely say that’s the plan. I keep a whole shelf of all kinds of beans in the cabinet, because you just never know what you’re going to need.
- 2 large tomatoes, cored and sliced into thick wedges
- 2 tablespoons za’atar (or thyme, powdered)
- Kosher salt, to taste
- 4 tablespoons extra virgin olive oil
- 2 cups cooked Great White Northern or cannellini beans
- 1/4 cup freshly shaved parmigiana cheese (optional)
- 2 tablespoons fresh chopped herbs (any combination of basil, mint, oregano, marjoram, lemon balm, chives)
- Heat the oven to 375F. Line a sheet pan with aluminum foil or parchment paper.
- Add half the za’atar (approx. 1 tablespoon), a pinch of salt, and 2 tablespoons olive oil to a medium-sized bowl, and mix well. Add the tomato wedges, mix well, and spread out on the sheet pan. Roast tomatoes until soft and fragrant, approx. one hour.
- Divide the beans between two bowls. Add a tablespoon of olive oil and a pinch of salt to each bowl, and mix well to coat the beans. Top the beans with the roasted tomatoes, chopped herbs, parmigiana cheese if using, and a final pinch each of za’atar and salt. Serves 2 — bon appetit!
Thank you to Maureen Abood at her blog Rose Water & Orange Blossoms for a prior version of this wonderful recipe.
This beautiful and elegant recipe, with its mix of so many different colors and flavors, will certainly make your tastebuds sing! The sweetness from the pepper, sour from the lime, heat from the Sriracha, brightness from the parsley, all come together to form an absolute culinary orchestra. And sauteing the corn in olive oil? Well that’s what gives it that little bit of sweetly caramelized late summer magic. Enjoy! Continue reading
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There is a warm and cozy spot in my heart where the parsley goes. Parsley doesn’t usually get people riled up in the same way as basil, thyme, and oregano, but that’s about to change! What’s great about these recipes is that parsley is not the garnish but the main event. It’s the green, the herb, the everything. No competition, no second fiddle. It’s not a decoration, it’s just the parsley, and it’s definitely meant to be eaten this way. Continue reading
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I’ve been making this salad for breakfast, yes breakfast, for months now. I know it’s a bit unconventional in the U.S. to eat salad for breakfast (though not in Europe and the Middle East), but it’s such a great way to start the day. Its success is built on simplicity. My strategy remains similar, week in and week out. It is never quite the same, and always delicious. Thank you to Alice Waters for teaching me to eat simply. This salad makes one single serving, but is infinitely flexible if you’d like to invite a friend or an army to your table to share a meal. Continue reading
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