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Butter beans with roasted cherry tomatoes

Butter beans swim in a silky, smoky tomato sauce
Sweet roasted cherry tomatoes add bursts of rich flavor
Warm, comforting, and spoon-ready, every bite is pure cozy

dinner ⏱ 75 min 380 kcal / portion 42.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Butter beans with roasted cherry tomatoes
v8 · rb0e705f985 20260727Z1751 Butter beans with roasted cherry tomatoes 80 ml dry white wine 2 tsp smoked paprika salt to taste 75 g thick greek-style yoghurt sourdough bread to taste 🔥 preheat the oven to 210°C fan 🔥 ⏱ 20 min toss the tomatoes with 2 teaspoons of the oil and roast until soft and shrunk ⏳ cool the roasted tomatoes to handle 🔥 ⏱ 45 min pinch off the tomato skins and roast the skins until dry and crisp 🍳 ⏱ 10-12 min cook the onion, garlic, oregano, thyme, fennel seeds and bay leaf until softened 🍳 ⏱ 2 min add the wine and simmer to reduce 🍳 stir in the smoked paprika and cook for another minute 🍳 ⏱ 15 min add the tomato flesh and 1 teaspoon of salt and simmer gently until broken down 🍳 add the beans and a good grind of pepper and cook for a couple of minutes to warm through 🍳 transfer the cooked beans to a serving bowl/saucepan to keep warm 🍽 spread the yoghurt on a serving plate 🍽 pile the beans on top 🍽 crumble the dried tomato skins over the beans and finish with thyme leaves to serve 🍳 toast the sourdough bread slices 500 g cherry tomato 85 ml olive oil 150 g onion 2 pieces garlic 2 tsp dried oregano 2 tsp thyme 1 tsp fennel seed 1 piece bay leaf thyme to taste 700 g butter bean black pepper to taste cherry tomato, olive oil smoked paprika salt butter bean, black pepper
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Preparation steps

  1. preheat the oven to 210°C fan
  2. toss the tomatoes with 2 teaspoons of the oil and roast for 20 minutes until soft and shrunk
  3. cool the roasted tomatoes to handle
  4. pinch off the tomato skins and roast the skins for about 45 minutes until dry and crisp
  5. cook the onion, garlic, oregano, thyme, fennel seeds and bay leaf for 10–12 minutes until softened
  6. add the wine and simmer for 2 minutes to reduce
  7. stir in the smoked paprika and cook for another minute
  8. add the tomato flesh and 1 teaspoon of salt and simmer gently for about 15 minutes until broken down
  9. add the beans and a good grind of pepper and cook for a couple of minutes to warm through
  10. transfer the cooked beans to a serving bowl/saucepan to keep warm
  11. spread the yoghurt on a serving plate
  12. pile the beans on top
  13. crumble the dried tomato skins over the beans and finish with thyme leaves to serve
  14. toast the sourdough bread slices

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