Crispy Beans and Juicy Tomatoes over Tahini Yogurt
Ingredients: Cannellini beans, Extra virgin olive oil, Dried oregano, Salt, Pepper · 45 min cook time · 450kcal · ~₩21,150
Ingredients
2cans Cannellini beans, 2tbsp Extra virgin olive oil, 1tbsp Dried oregano, 1pinch Salt, 1pinch Pepper, 2pints Cherry tomatoes, 3cloves Garlic cloves, 1tsp Dried oregano, 0.5tsp Sugar, 1.5tbsp Extra virgin olive oil, 2cloves Garlic cloves, 1whole Lemon, 8ounces Unsweetened coconut yogurt, 3tbsp Tahini, 1tsp Aleppo pepper, 0.25tsp Ground coriander, 2handfuls Baby arugula, 1serving Bread (pita or sourdough)
Instructions
1. Drain and rinse two cans of cannellini beans. Dry them as best as you can to remove moisture.
2. Add the dried beans to a sheet pan. Drizzle with 2 tablespoons of extra virgin olive oil, 1 tablespoon of dried oregano, salt, and pepper. Spread in a single layer.
3. Prepare the tomatoes: Add two pints of cherry tomatoes to a 13x9 baking dish (or a rimmed sheet pan).
4. Slice three large garlic cloves thinly (not paper-thin) and add to the tomatoes. Add 1 teaspoon of dried oregano, salt, pepper, and 0.5 to 1 teaspoon of sugar.
5. Drizzle the tomatoes with 1.5 tablespoons of extra virgin olive oil and mix everything with your hands.
6. Place both the beans and tomatoes in the oven preheated to 425°F (220°C) for 25 minutes. Tomatoes go on the top third, beans on the bottom rack.
7. While beans and tomatoes roast, prepare the tahini yogurt sauce. Grate two garlic cloves into a bowl.
8. Zest one large lemon and squeeze in 2 tablespoons of lemon juice into the bowl.
9. Add 8 ounces of creamy, tangy, unsweetened coconut yogurt to the bowl.
10. Drizzle in 3 tablespoons of tahini. Add 1 teaspoon of Aleppo pepper and a heaping quarter teaspoon of ground coriander. Season with salt and black pepper.
11. Mix the sauce well and refrigerate until ready to use.
12. After 25 minutes, remove beans and tomatoes from the oven. Beans should be golden, crispy, and split. Tomatoes should be wrinkly, soft, and bursting.
13. Smear the tahini yogurt sauce across a serving platter.
14. Spoon the crispy beans and hot, juicy tomatoes on top of the sauce. Keep the tomato juices in the pan.
15. Add a few handfuls of baby arugula on top of the beans and tomatoes.
16. Dress the arugula using the sweet, garlicky tomato juices left in the pan. Add a squeeze of lemon juice, salt, and pepper to the dressing.
17. Serve immediately with bread (pita or sourdough) for scooping.
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