Bean

Cannelini Beans with Roasted Tomatoes & Pesto

February  4, 2018
Photo by Maddiescook
Author Notes

When Silver Diner opened a few blocks from my apartment, the first dish I sampled was their Carolina Shrimp. The shrimp were terrific, but it was the bed of cannelini beans bursting with flavor that I've tried to recreate with this recipe. You can easily top it with a skewer of shrimp or a filet of salmon, but it shines all on it's own. It comes together quickly, too, making it a great weeknight meal. —Maddiescook

  • Serves 2-3
Ingredients
  • Roasted Tomatoes
  • 4 Plum tomatoes
  • 2 tablespoons Olive oil
  • Kosher salt
  • Cannellini Beans
  • 2 Cloves garlic, minced
  • 1 Leek, white part only, minced
  • 12 Kalamata olives, halved
  • 2 16 oz. cans cannellini beans, rinsed and drained
  • 1/4 cup Chicken broth
  • 2 Large handfuls spinach
  • 4 teaspoons Pesto, warmed
  • 2 teaspoons Olive oil
  • 4-6 Leaves basil, chopped
In This Recipe
Directions
  1. Roasted Tomatoes
  2. Pre-heat oven to 400 degrees.
  3. Cut tomatoes in half length-wise and remove seeds.
  4. Coat a baking sheet with 1 T olive oil. Place the tomatoes on the baking sheet cut side up and drizzle with remaining olive oil. Sprinkle tomatoes with kosher salt.
  5. Bake for 30 to 45 minutes, until soft. Set aside.
  1. Cannellini Beans
  2. In a large skillet, heat olive oil over medium high heat. Add garlic and leeks and saute until just starting to brown, about four minutes.
  3. Add cannellini beans, olives, basil and chicken broth. Bring to a boil and then reduce heat to a simmer.
  4. Add spinach and stir until just wilted. Add salt and pepper to taste.
  5. Ladle bean mixture into two shallow bowls. Place four tomatoes on the sides of each bowl, two on each side. Spoon the pesto on both sides of each bowl.
  6. Garnish with chopped basil, if desired.

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