Butter Beans with Olives & Roasted Tomatoes – Glam Radar

by Maria · September 2, 2014

I am going to go on record of saying that roasted tomatoes are in the top 5 of my favorite foods. Right up there with pad thai and salted caramel. Come summer, every cherry tomato that makes its way through my front door will suffer the fate of being roasted, and more often-than-not popped into my mouth just moments after exiting the oven. There is no other choice as far as I am concerned.

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Butter Beans with Olives & Roasted Tomatoes
serves 4

1 pint cherry tomatoes, cut in half lengthwise (apx 2 c) 3 T olive oil salt and pepper, to taste 1 shallot, sliced thin 2 15-oz cans butter beans, drained and rinsed 1 t fresh thyme leaves, plus additional for garnish

2 c arugula

dressing 1/2 c pitted kalamata olives, chopped juice of 1/2 lemon 1 t dijon mustard 1/2 t salt 1 T red wine vinegar

1/8 c olive oil

Preheat oven to 350F. Arrange tomatoes, cut side up, on a baking sheet. Drizzle with 1 T olive oil and sprinkle with a pinch of salt and pepper. Transfer to oven and roast 1 hour. Allow to cool, and slice larger tomatoes into thin strips.

In a large sauté pan, heat 2 T olive oil, over medium heat. Add shallot, and cook 6-8 minutes, stirring occasionally, until deep brown and caramelized. Gently stir in butter beans, and sprinkle with salt, pepper and thyme. Cook 8-10 minutes, shaking pan occasionally, allowing beans to form a crust.

In a small bowl, combine kalamata olives, lemon juice, mustard, salt, red wine vinegar and olive oil. Stir well.

Separate arugula among 4 plates. Top with bean and tomato mixture, and olive dressing. Sprinkle with salt, pepper and thyme, to taste.

Tags: Butter Beans with Olives & Roasted TomatoesButter Beans with Olives & Roasted Tomatoes recipehow to make Butter Beans with Olives & Roasted Tomatoes

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