Roasted Tomatoes with Cannellini Beans and Capers

Roasted Tomatoes with Cannellini Beans and Capers
By: Williams Sonoma

High in Protein- High in Fiber

1 cup (7oz) dried cannellini beans, soaked and drained*
1 ¼ lb plum (Roma) tomatoes, cut into wedges ½ inch wide
1 Tablespoon extra-virgin olive oil
1 Tablespoon chopped fresh flat-leaf parsley
½ teaspoon dried herbes de Provence
½ teaspoon chopped orange zest
1 Tablespoon small capers, rinsed and patted dry
Kosher salt and freshly ground pepper

*Soaked dried beans: Pick over the beans, discarding any misshapen beans or grit. Rinse the beans, put in a bowl, add water to cover about 3 inches and let soak overnight. Drain the beans.

Place the soaked, drained beans in a saucepan and add water to cover generously. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer gently until the beans are tender, 1 ½ hours. Drain the beans. Measure out 1 ¾ cup beans and set aside. Reserve any remaining beans for another use.

Preheat oven to 400 degrees.

Spread the tomatoes in a shallow 9x13 baking dish and drizzle with olive oil. Roast the tomatoes until they begin to brown on the edges, about 25 minutes. Remove from oven.

Combine the parsley, dried herbs, and orange zest on a cutting board and chop together finely. Add the beans, capers, and parsley mixture to the tomatoes and stir gently just to blend. Return to the oven and roast until all ingredients are heated through, about 10 minutes. Remove from oven. Sprinkle with ¼ teaspoon salt and season with pepper.

Transfer to a warmed serving dish and serve at once.

Serves 4