Butter beans with roasted cherry tomatoes

dinner · ⏱ 75 min · 4 portions · 42.0 g carbs / portion · vegetarian · allergens: milk

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
http://flowcooking.food/en-us/recipe/454/butter-beans-with-roasted-cherry-tomatoes/