Note: You might have noticed that almost all of my favorite ways to eat beans come from places where I’ve swapped them in for pasta not out of any grievance with pasta/gluten/carbs, but because most of favorite pasta sauces translate so well to other ingredients.

Drizzle with remaining 1 tablespoon olive oi, scatter with basil and eat right away, either as is or ladled over crostini. Add drained beans and more salt and pepper if needed and stir to combine. Remove from the oven to a trivet or cooling rack and use a fork to lightly mash the tomatoes and garlic (being careful if they spray), which will not be fully soft yet.

Roast the tomatoes for 20 minutes, until everything is bubbly and juicy. Drizzle with another 2 tablespoons of the olive oil, and sprinkle with 1 teaspoon kosher salt and many grinds of black pepper. Arrange the tomatoes in the dish, cut side up. Pour 2 tablespoons of the olive oil in the bottom of a 13-by-9-inch baking dish. But I promise that if you only make it with tomatoes, garlic, beans, and basil, you will not feel that you’re missing a thing.Ģ years ago: Collard Greens with Cornmeal Dumplingsģ years ago: Corn Salad with Chile and LimeĤ years ago: Grilled Zucchini Ribbons with Pesto and White Beansĥ years ago: Grilled Pizza and Confetti Party CakeĦ years ago: Peaches and Cream Bunny Cakeħ years ago: Green Beans and Almond Pesto and Very Blueberry SconesĨ years ago: Sticky Sesame Chicken Wings and Brownie Ice Cream Sandwichesĩ years ago: Slow-and-Low Dry Rub Oven Chicken and Grilled Bacon Salad with Arugula and Balsamicġ0 years ago: Blackberry Gin Fizz and Bacon Corn Hashġ1 years ago: Skirt Steak with Bloody Mary Tomato Salad and Flatbreads with Honey, Thyme, and Sea Saltġ2 years ago: Bread and Butter Pickles, Blue Cheese and Red Potato Tart, Zucchini and Ricotta Galette and Porch Swingġ3 years ago: Mediterranean Pepper Salad, Cherry Brown Butter Bars and Watermelon Lemonadeġ4 years ago: Chopped Vegetables, Watermelon, and Feta Saladġ5 years ago: Rosanne Cash’s All-American Potato Salad and Ratatouille’s Ratatouille You can tinker with the flavors here almost endlessly: add briny things like anchovies, capers, or cured black olives add prepared pesto instead of fresh basil, finish with parmesan, pecorino, or even burrata. While you can, and probably will, eat directly from the baking dish, it makes the most amazing crostini, ladled warm over pieces of toasted bread. The salty juices concentrate in the oven into a glorious rough sauce for the beans to roll around in and drink up. They’re quick-roasted with olive oil and garlic until bubbly and otherworldly. These aren’t slow-roasted cherry tomatoes, the kind that semi-dehydrate and turn almost into tomato candy. This uses a pound of tomatoes and it’s one of my favorite summer meals of all time. If I am going to turn on the oven, however, it will be for this.

I could even schedule it one day next week if I move some things around.įortunately, there’s almost no reason to make any herculean cooking efforts, not when gardens and farm stands are overflowing with things good enough to eat without intervention, like heavy, sweet cherry tomatoes. If midsummer demands some laziness, some loosened grip on to-do lists, if de-participation beckons and we can pull it off, I’d like to try it. I know in our productivity-fixated culture ( “so busy, crazy busy”) we balk at praising apathy but what if we leaned into it instead? It’s hot. Is July the most lethargic cooking month? I don’t mean this in a bad way.

Lol bean 2 a day