Tuscan White Beans With Roasted Tomatoes And Rapini

Name: Tuscan White Beans With Roasted Tomatoes And Rapini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tuscan Beans with Tomatoes; 1 1/2 cups dried white beans; 1 bay leaf; 6 cloves of garlic, finely chopped; 6-8 tomatoes, cut into quarters; 1 bunch fresh basil, finely chopped; 1 bunch fresh oregano, finely chopped; kosher salt; ground black pepper; freshly grated parmesan cheese; olive oil; Sirfried Rapini; 1 bunch rapini , washed and trimmed; 6-8 cremini or other meaty mushrooms, washed and sliced; 1 shallot, sliced; kosher salt; 2 tablespoons balsamic vinegar

Servings: persons

Tuscan Beans with Tomatoes
1 1/2 cups dried white beans
1 bay leaf
6 cloves of garlic, finely chopped
6-8 tomatoes, cut into quarters
1 bunch fresh basil, finely chopped
1 bunch fresh oregano, finely chopped
kosher salt
ground black pepper
freshly grated parmesan cheese
olive oil
Sirfried Rapini
1 bunch rapini , washed and trimmed
6-8 cremini or other meaty mushrooms, washed and sliced
1 shallot, sliced
kosher salt
2 tablespoons balsamic vinegar

1
Place beans in large pot and soak in plenty of water overnight.
2
Drain beans and cover with plenty of fresh water and a bay leaf. Bring to boil, then simmer till softened but still holding shape.
3
Add salt to hot cooking water and let sit at least 20 min while preparing other ingredients. This will salt the beans.
4
Preheat oven to 400 degrees
5
Combine chopped garlic with basil and oregano (I use a mini chopper to chop altogether). Set aside and keep covered to prevent from drying out.
6
Lightly oil an oven-safe cassarole dish. Place tomato quarters in dish in one layer. Sprinkle tomatoes with kosher salt and pepper. Bake till just starting to soften and getting a little brown.
7
Remove tomatoes from oven and spread top with half of garlic mixture. Bake until garlic is just browning, about 5 minutes? Then remove from oven and leave oven on.
8
Drain beans into colander, reserving a little of the cooking water. Pour 2 tablespoons of olive oil into empty pot, place on medium heat. Cook other half of garlic mixture just till fragrant, less than 1 min, dont let garlic brown.
9
Add drained beans to pot and cook lightly for one minute, then add a few tablespoons of cooking water (or fresh water) and allow to simmer with herbs and garlic till just a little softer, moistened and well seasoned, about 10 minutes. Add water a little at a time to keep beans from drying out. Add kosher salt to taste.
10
Layer beans on top of tomatoes, top with lots of freshly grated parmesan cheese. Set aside while cooking rapini. Once rapini is cooked, place cassarole of beans and tomatoes back in oven and bake until cheese is melted and starting to brown on top.
11
Serve with stirfried rapini and crusty bread.
12
Bring large pot of salted water to boil. Put rapini into boiling water and cook 30 seconds, then drain into colander.
13
Put large frying pan on medium heat, add 1-2 tablespoons olive oil
14
Cook shallots till softened and just beginning to color.
15
Add mushrooms sprinkled with kosher salt and cook till soft.
16
Turn heat to high and add balsamic vinegar, stirfry till almost evaporated, less than one minute.
17
Add rapini to frying pan and stir to coat and heat through.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Tuscan Beans with Tomatoes, 1 1/2 cups dried white beans, 1 bay leaf, 6 cloves of garlic, finely chopped, and more.

Yes, Tuscan White Beans With Roasted Tomatoes And Rapini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!