A BOWL OF COMFORTING BEANS WITH ROASTED TOMATOES

Spring came early this year, the crisp air giving me motivation and willpower to do things I’ve been postponing forever. I’ve just attempted to repair my kitchen scale, and over the weekend, after a year of talking about it, I finally got my bike fixed. I have since spent more time outside than during all of winter. It seems, however, that the warm temperatures were more of a sun-induced illusion rather than a real state of the world, as now I’m stuck at home, wrapped in a blanket, a pack of aspirin halfway gone.

Even with my non-existent appetite, I had to make a quick lunch, because I feel like taking aspirin on an empty stomach is a health crime worse than wearing weather-inappropriate shoes. The beans are mushy enough not to irritate a sore throat, the tomatoes fragrant enough for the meal to have some flavor (not a given in my current state), the addition of garlic and parsley lending this dish cold fighting powers (plus, parsley works as a garlic breath prevention). I guess you could even go the lazy way here and just whisk the beans straight from the can into the tomatoes, and cover the whole thing with chopped parsley. And please, don’t be discouraged by the photo. I’ve cooked those beans twice this weekend, and I hate to repeat a recipe, so that should speak volumes!

White Beans with Roasted Tomatoes

Ingredients:

(serves 1 as lunch)

 

200g cherry tomatoes

1 tbsp olive oil, divided

2 tsp vinegar

½ tsp salt

½ tsp sugar

1 clove garlic

 

1 can large white beans (I used fagioli bianchi di Spagna), roughly 200g

pinch flour

¼ cup white wine

3-4 springs fresh parsley, leaves only

pepper

How to:

Place the tomatoes in a baking tin, add ½tbsp olive oil and toss to cover the vegetable evenly. Pop that into a cold oven for 30 minutes, setting the temperature to 200°C, so that the oven heats up with the tomatoes inside.

Open the can of beans, rinse and discard any that are broken, as they will fall apart completely in the cooking process and stick to the pan. Heat up remaining oil, add beans and cook for 5-7 minutes, medium heat, until lightly browned. Sprinkle with flour and toss so the flour “disappears”. Add wine, increase heat to high, cook for no more than 1 minute. Turn the heat off.

When the tomatoes are done roasting (the skins will be browned and “popped” here and there), put them with the juices and olive oil in a food processor, add minced garlic, vinegar, salt, and pepper.  Pulse it quickly, you don’t really want a sauce, just for the tomatoes to break up a little and for the spices to combine.

Chop parsley, add to the beans, mixing carefully not to break the beans. Add pepper, transfer to a bowl. Add the tomatoes, eat immediately so the parsley doesn’t wilt.