Tuscan White Beans with Charred Roma & Fresh Ricotta
If you want to treat some guests, or just your sweet self, with an amazing meal - here is one to top your list. It doesn’t take too much time or effort. It doesn’t require too many ingredients or tools. And it is so hearty and layered with flavor. My kiddo highly approves too.
To prepare your beans you can; soak dry beans, cook them up in an Instant Pot, or use canned beans for the sake of time.
To fire char the tomatoes you can do so by using a cast iron skillet on your stovetop, or on a chapa over an open fire. If you’re using an already made can of fire roasted tomatoes I would recommend the brand Muir Glen. I use fresh plum tomatoes from the garden during the summer. And I halve and freeze said tomatoes for use for the rest of the year. At the grocery be sure to search for Roma or plum tomatoes. Cherry tomatoes can also work well.
- 3/4 cup of dried (or) 15 ounce can of White beans
- 1 pound of Roma Tomatoes, halved
- 1 Yellow Onion, chopped
- 4 tablespoons olive oil, separated
- 1 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon thyme
- ¼ teaspoon marjoram
- pinch of rosemary
- a few leaves of fresh basil (or 1 teaspoon dried)
This feeds our family of three if served along with the bread and ricotta. I would just go ahead and double these measurements for a family of four or more though.
Soak your beans - rinse thoroughly, cover with cool water, and soak for 5 hours or more. The beans will double to triple in size so make sure you use enough water. Then drain and rinse. Cover with water and boil for 10 minutes. If a foam forms just skim it off. Voila.
In your cast iron Fire char your tomatoes. Cap and cut all tomatoes in half, brush them with olive oil, and sprinkle with salt. Heat a large cast-iron skillet over high heat until smokey and a drop of water will sizzle away on the surface. Then coat surface with a layer of oil. And put the tomatoes cut side down onto the hot surface. Cook until lightly charred and about to burst. This takes 3 or 4 minutes for me.
In another pan (cast iron preferably, if you have two) heat olive oil on low-medium heat and grill your chopped onions until softened and slightly browned.
Add the beans to the skillet with onions and cook until they have a crisp outer layer and the skins crack open a bit
Add in your charred tomatoes and the herbs (oregano, marjoram, thyme, rosemary, basil)
Simmer until hot and thickened
Plate while warm and garnish with parsley. Fresh or dried works fine. I use fresh from the garden when I’m able, and use dried during this time of year. We eat with crunchy bread spread with fresh ricotta or grass fed butter.
If you eat over pasta my recommendation would be angel hair.
I hope you love this as much as we do in this house!