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.
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