Easy, filling and uber flavorful snack or appetizer! —nicolelupu
1 15 ounces
can of Cannellini beans (drained and rinsed)
1 15 ounces
can of Navy beans (drained and rinsed)
carton of grape tomatoes (heirloom or regular)
cloves of garlic (minced)
parmesan cheese (omit to keep dish vegan)
basil leaves (roughly chopped)
fresh oregano (roughly chopped)
parsley (roughly chopped)
1 1/2 teaspoons
sourdough baguette (sliced and lightly toasted)
In This Recipe
Preheat your oven to 250 degrees
Line a large sheet pan with parchment paper and add washed tomatoes to pan. Drizzle with 1-2 tablspoons of the olive oil and sprinkle with salt and pepper. Roast low and slow for approx 2.5 hours until the tomatoes are carmelized and soft.
When the tomatoes are finished remove from the oven and set aside. Then add the remaining olive oil to a large saute pan over low to medium heat and add your minced garlic and rinsed beans and stir over the low heat until the beans begin to get warm and creamy and the garlic is fragrant.
Add in the Italian seasoning, salt, pepper and slow roasted tomatoes and any and all juices that collected on the parchment paper while they cooked.
Remove the beans from the heat and add in the fresh chopped herbs. Transfer to a serving bowl and sprinkle with the parmesan. Serve warm with slices of toasted sourdough baguette.