Recipe #14
Roasted Tomatoes with Beans (and Burrata)
I grew up with beans. I love them in every colour, shape and flavour. There are plenty of great bean dishes, roasted in the oven for hours, in simple summer stews or as dips when you have them as leftovers.
INGREDIENTS
2 kg tomatoes
3 tablespoons olive oil
a pinch of sea salt
a pinch of sugar
3–4 garlic cloves
ground black pepper
thyme
3 burrata (also try with smoked burrata)
500 g beans, soaked over night
2 big garlic cloves
2 onions
4–5 tablespoons olive oil
lemon zest of two lemons
fresh lemon juice of two lemons
fresh parsley, chopped
salt
black pepper
Optional:
fresh chili
PREPARATION
1. Let the beans soak somewhere from 8 hours to over night.
2. On the next day, wash the tomatoes and cut them in halves.
3. In a big oven dish drizzle some olive oil, salt and pepper, garlic and thyme over the tomatoes.
3. Pre–heat oven to 160 and bake for about 2–3 hours.
4. Meanwhile wash the beans, cover with fresh water, add the onion and let it simmer for about 1.5 hours. Taste a bean or two and if they are done set them aside for a bit and then strain through a sieve.
5. Cut the onion in slices and fry, together with sage or thyme. When golden add some garlic (and optionally chili), stir for a bit and then add the beans.
6. Sprinkle with salt, pepper, lemon zest and lemon juice. Add some more olive oil, if needed.
7. Chop some fresh parsley, place the beans into a bowl and add the parsley.
8. Take the tomatoes out of the oven when ready and let them cool down for a bit. Then sprinkle with salt and pepper and place the burrata on top. Sprinkle with some olive oil and enjoy, together with the beans!
Recipe #14
Roasted Tomatoes with Beans (and Burrata)
I grew up with beans. I love them in every colour, shape and flavour. There are plenty of great bean dishes, roasted in the oven for hours, in simple summer stews or as dips when you have them as leftovers.
INGREDIENTS
2 kg tomatoes
3 tablespoons olive oil
a pinch of sea salt
a pinch of sugar
3–4 garlic cloves
ground black pepper
thyme
3 burrata (also try with smoked burrata)
500 g beans, soaked over night
2 big garlic cloves
2 onions
4–5 tablespoons olive oil
lemon zest of two lemons
fresh lemon juice of two lemons
fresh parsley, chopped
salt
black pepper
Optional:
fresh chili
PREPARATION
1. Let the beans soak somewhere from 8 hours to over night.
2. On the next day, wash the tomatoes and cut them in halves.
3. In a big oven dish drizzle some olive oil, salt and pepper, garlic and thyme over the tomatoes.
3. Pre–heat oven to 160 and bake for about 2–3 hours.
4. Meanwhile wash the beans, cover with fresh water, add the onion and let it simmer for about 1.5 hours. Taste a bean or two and if they are done set them aside for a bit and then strain through a sieve.
5. Cut the onion in slices and fry, together with sage or thyme. When golden add some garlic (and optionally chili), stir for a bit and then add the beans.
6. Sprinkle with salt, pepper, lemon zest and lemon juice. Add some more olive oil, if needed.
7. Chop some fresh parsley, place the beans into a bowl and add the parsley.
8. Take the tomatoes out of the oven when ready and let them cool down for a bit. Then sprinkle with salt and pepper and place the burrata on top. Sprinkle with some olive oil and enjoy, together with the beans!
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00
© Copyright 2022
a pinch of salt
c/o Tamara Pešić
Ludwigstraße 197
63067 Offenbach
Germany
Pick up & drop times:
Wed, 16:00–19:00
Sat, 13:00–16:00
© Copyright 2022