White beans & roasted tomatoes with caper, mint & chili dressing from From the Oven to the Table: Simple Dishes That Look After Themselves (page 149) by Diana Henry

  • cherry tomatoes
  • canned cannellini beans
  • Show all ingredients...

  • EYB Comments

    Can substitute basil or parsley for mint.

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Notes about this recipe

  • Eat Your Books

    Can substitute basil or parsley for mint.

  • kari500 on October 10, 2022

    Wow, I loved this. I used sherry vinegar instead of white balsamic, and basil instead of mint. I think the tomatoes should cook a bit longer. I served this as a main over polenta and it was perfect.

  • averythingcooks on October 06, 2022

    A great use for the very last (and very ripe!) of the grape & cherry tomatoes that I still had sitting on the counter. I used basil & parsley (suggested as substitutions) for the fresh herbs and some great northern beans from the freezer.. This was lovely beside some grilled chicken and I will repeat this for sure.

  • KarinaFrancis on April 12, 2021

    I saw some great cherry tomatoes and grabbed them to make this dish. Very easy, especially if you have something else going on in the oven. You could make changes based on what you have available, it's fantastic with cannellini beans, but chick peas and even tinned lentils would work.

  • Foodycat on April 25, 2020

    I cooked the tomatoes in a kettle barbecue while I had some lamb cooking. It made a perfect side dish - definitely one to make again.

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