Caramelized beans with tomato & cabbage from Something from Nothing (page 160) by Alison Roman

  • tomatoes
  • shallots
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute sherry vinegar or distilled vinegar for white wine vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute sherry vinegar or distilled vinegar for white wine vinegar.

  • jasonkc99 on April 27, 2026

    Surprisingly easy. I just did everything in a cast iron skillet. Not sure why it calls for separate baking dish. Would add some extra liquid.

  • shep0012 on March 23, 2026

    This was absolutely delicious. I made a couple of ingredient subs: red wine vinegar instead of white, and cooked Rancho Gordo yellow eye beans instead of big white beans. Don’t be afraid to salt it as much as she tells you to—the salty notes against sweetness of the tomatoes and cabbage are one of the things that make this so good.

  • aistern on February 27, 2026

    Was delicious! The whole family enjoyed it, and our toddler even ate the cabbage. She loved the broth. I subbed some bean broth for water. It was so flavorful and smelled so good that even the dog was barking to try some

  • Chibblywibbly on February 19, 2026

    Next time will add a little extra tomato and some chili flakes. Lots of pepper needed - perfect vegetarian dinner on cold night with some cheese and buns.

  • rglo820 on February 08, 2026

    Used red cabbage instead of green. It was quite good as written but I really enjoyed the leftovers with some goat cheese.

  • xanetta_k0su2r on February 05, 2026

    Season heavily as recommended. I made it all in a braiser but it still worked. The tomatoes definitely becomes little flavor bombs .

  • jami_scccdc on January 27, 2026

    Super Easy. Tons of flavor. I would add extra cabbage next time. I used a jumbo size cast iron. Turned out perfect. Will make again

  • ceisenmann on January 26, 2026

    4.5 rounded down because it was a lengthier cook, but this was wonderful— a simple and straightforward cook that was (like most recipes from this book) more than the sum of its parts in results. I baked the dish in the same vessel I cooked the cabbage (a 3.5 quart braiser) and it turned out just fine!

  • cespitler on January 06, 2026

    Delicious-made with Rancho Gordo oven-baked borlotti beans. I used canned tomatoes. This dish has a nice rich flavor.

  • Ingridemery on January 02, 2026

    This recipe is available online here: https://www.alisoneroman.com/recipes/caramelized-beans-with-tomato-cabbage/

  • paulabee on December 22, 2025

    excellent. I made this with dried beans, and half of a bag of Rancho Gordo caballeros worked perfectly. I didn't add feta, but baked with a layer of parmesan on top.

  • LaGa70 on December 18, 2025

    This was simple and perfect. I almost used the pan I browned the cabbage and shallots in to roast, so I could save a dish, but I realized she called for a smaller dish to roast in. It worked perfectly!

  • meggan on November 30, 2025

    For some reason, my nice rancho gordo beans cooked very unevenly so this wasnt' as enjoyable as it could have been. In the future, I would use a dutch oven to cook the cabbage and shallots and then add the other stuff instead of dirtying two pans.

  • EatinSnax on November 15, 2025

    I loved this recipe! I followed it exactly, and would do it again without changing anything. Served with a little crumbled feta and crusty bread as suggested. The way the shalloty browned butter and roasted tomato juices melded with the cabbage and beans… it just worked. Looking forward to the leftovers tomorrow.

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