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
Cloves garlic, minced
Leek, white part only, minced
Kalamata olives, halved
16 oz. cans cannellini beans, rinsed and drained
Large handfuls spinach
Leaves basil, chopped
In This Recipe
Pre-heat oven to 400 degrees.
Cut tomatoes in half length-wise and remove seeds.
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.
Bake for 30 to 45 minutes, until soft. Set aside.
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.
Add cannellini beans, olives, basil and chicken broth. Bring to a boil and then reduce heat to a simmer.
Add spinach and stir until just wilted. Add salt and pepper to taste.
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.