Roasted White Beans

Clock Icon 50 minutes (1 1/2 hours if using dry beans) |
Servings: 4-6 |
Prep: 20 minutes (1 hour if using dry beans) |
Cook: 30 minutes

Ingredients

  • 2 + ½ cup (625 mL) cooked white beans, or 1 – 19 oz (540 mL) can white cannellini beans, drained and rinsed
  • ⅓ cup (75 mL) canola oil
  • 2 bell peppers, finely diced (green, red, yellow, orange)
  • 1 medium onion, finely diced
  • 3-4 cloves garlic, minced
  • 6 cherry tomatoes, halved
  • 1 Tbsp (15 mL) dried oregano
  • 1 tsp (5 mL) tomato paste, diluted with ¼ cup (50 mL) water
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) ground black pepper

Method

Cooking Dry Beans

  1. Soak dry beans overnight, making sure they are completely covered by water.
  2. The next morning, rinse beans and add 2 cups of water for every cup of beans. Simmer until they are fork-tender, about 30 minutes. Set aside until ready to use.

 

Using Canned Beans

  1. Preheat oven to 350°F (180°C)
  2. Drain and rinse canned beans and add to a large bowl.
  3. Add chopped vegetables, garlic, canola oil, tomato paste-water mixture, oregano, salt and pepper to the beans. Stir gently.
  4. Add the halved cherry tomatoes and mix gently.
  5. Pour into casserole dish and cover with either aluminum foil or lid. Roast for about 30 minutes until beans are soft.
  6. Remove from oven.
  7. Serve immediately or let cool.

Tips

¼ cup of dried beans = ½ cup cooked beans

This dish makes a good potluck option and excellent leftovers that can be eaten in a variety of ways.

Similar recipes