White Beans With Roasted Tomatoes
Updated October 10, 2023
- Total Time
- 35 minutes
- Prep Time
- 5 minutes
- Cook Time
- 1 hour
- Rating
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Ingredients
1 pound dry white beans
2 cups chicken stock, preferably homemade
8 ripe tomatoes
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 to 6 servings)
55 grams carbs; 2 milligrams cholesterol; 312 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 2 grams fat; 14 grams fiber; 745 milligrams sodium; 21 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the beans in water to cover overnight. Place in a large pot with the chicken stock and add water to cover. Simmer 45 minutes to an hour, or until the beans are tender.
- Step 2
Meanwhile, preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. You will probably need two dishes. Roast for 30 minutes to an hour, or until they begin to shrivel up and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. The tomatoes will not hold their shape but this does not matter.
- Step 3
Season the beans to taste with salt and pepper. Place in a heated serving dish and sprinkle with the tomatoes.
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