Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

Introduction

This Crispy Beans and Juicy Tomatoes Over Tahini Yogurt dish combines tender roasted beans and sweet, bursting tomatoes with a creamy, tangy tahini yogurt sauce. It’s a vibrant, satisfying meal perfect for any season, served best with crusty bread or pita to scoop up every delicious bite.

Ingredients

• 5 fat garlic cloves
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon plus ½ teaspoon dried oregano, divided
• Kosher salt (such as Diamond Crystal) and black pepper
• 2 pints cherry or grape tomatoes (about 22 ounces)
• 1 teaspoon organic cane sugar
• 1 large lemon
• 8 ounces creamy coconut yogurt
• 3 tablespoons well-stirred tahini, plus more as desired
• ¼ heaping teaspoon ground coriander
• 1 teaspoon Aleppo pepper (or ¼ teaspoon crushed red pepper)
• 3 to 4 handfuls baby arugula (1½ to 2 ounces)
• Crusty bread or pita, for serving

Instructions

1. Step 1: Arrange a rack in the top third of the oven and another on the lowest level. Heat oven to 425 degrees Fahrenheit.
2. Step 2: Slice 3 of the garlic cloves thinly but not paper thin; set aside the other 2 cloves for the tahini yogurt.
3. Step 3: Transfer the beans to a clean dish towel and gently rub to remove as much moisture as possible without crushing them. On a rimmed sheet pan, toss the beans with 2 tablespoons olive oil, 1 tablespoon oregano, 1 teaspoon salt, and a generous amount of coarsely ground black pepper. Taste a bean and adjust salt if needed. Spread in a single layer.
4. Step 4: In a 13-by-9-inch baking pan, combine the tomatoes, sugar (use only ½ teaspoon if tomatoes are very sweet), the sliced garlic, and remaining ½ teaspoon oregano. Drizzle with 1½ tablespoons olive oil, a heaping ½ teaspoon salt, and generous black pepper. Toss well by hand.
5. Step 5: Roast the tomatoes on the top rack and the beans on the bottom rack for 25 minutes. The tomatoes are done when they are wrinkly and starting to burst; larger tomatoes may need 5 more minutes. The beans are done when golden, crispy, and split open. If needed, shake the bean pan and roast for 5 more minutes.
6. Step 6: While roasting, prepare the tahini yogurt: Finely grate zest from the lemon into a bowl, then halve the lemon and squeeze in 2 tablespoons juice. Grate the remaining 2 garlic cloves into the bowl. Add the yogurt, tahini, coriander, Aleppo pepper, ½ teaspoon salt, and black pepper to taste. Stir to combine and adjust seasoning with more salt, lemon juice, or tahini as desired. Cover and refrigerate until serving, up to 3 days.
7. Step 7: To serve, spread the tahini yogurt across a platter. Spoon roasted tomatoes on top, keeping the juices for dressing the arugula. Scatter the crispy beans over the tomatoes. Pile the arugula on top, drizzle with tomato juices, squeeze a bit more lemon, add a pinch of salt and pepper, then toss gently by hand. Serve with crusty bread or pita for scooping.

Tips & Variations

• Use creamy coconut yogurt to keep the tahini yogurt dairy-free and add a subtle sweetness that balances the dish.
• If you don’t have Aleppo pepper, crushed red pepper works as a spicy substitute.
• For extra flavor, toast the coriander lightly before adding to the tahini yogurt.
• Swap arugula for baby spinach or mixed salad greens if preferred.

Storage

Store any leftover tahini yogurt in an airtight container in the refrigerator for up to 3 days. Roasted beans and tomatoes are best eaten fresh but can be refrigerated separately for up to 2 days. Reheat gently in a skillet or oven to keep beans crispy; avoid microwaving directly to preserve texture. Assemble just before serving for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh beans instead of canned cannellini beans?

Yes, but fresh beans will require cooking until tender before roasting. Using canned beans saves time and works well for this recipe.

What can I substitute for coconut yogurt?

Plain Greek yogurt or any thick plant-based yogurt can be used instead of coconut yogurt to make the tahini yogurt, depending on your dietary preferences.

Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

Print Recipe

★★★★★

4.6 from 145 reviews

A vibrant and hearty Mediterranean-inspired dish featuring crispy roasted cannellini beans and juicy oven-roasted tomatoes served over a creamy, tangy tahini coconut yogurt. Enhanced with fresh baby arugula and bright lemon notes, this recipe balances rich textures and flavors, perfect for a satisfying vegetarian meal or appetizer accompanied by crusty bread or pita.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beans

• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 teaspoon kosher salt (such as Diamond Crystal)
• Coarsely ground black pepper, to taste
• 3 cloves garlic, thinly sliced

Tomatoes

• 2 pints cherry or grape tomatoes (about 22 ounces)
• 1 teaspoon organic cane sugar (reduce to ½ teaspoon if tomatoes are very sweet)
• ½ teaspoon dried oregano
• 1 ½ tablespoons extra-virgin olive oil
• ½ teaspoon kosher salt
• Coarsely ground black pepper, to taste
• 3 cloves garlic, sliced (from the 5 cloves total)

Tahini Yogurt

• 8 ounces creamy coconut yogurt
• 3 tablespoons well-stirred tahini, plus more as desired
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• ¼ heaping teaspoon ground coriander
• 1 teaspoon Aleppo pepper (or ¼ teaspoon crushed red pepper)
• 2 garlic cloves (grated)
• ½ teaspoon kosher salt
• Coarsely ground black pepper, to taste

Garnish and Serving

• 3 to 4 handfuls baby arugula (1½ to 2 ounces)
• Crusty bread or pita, for serving

Instructions

1. Preheat and prepare oven racks: Arrange an oven rack in the top third and another at the lowest level of your oven. Preheat the oven to 425°F (220°C). This dual-rack setup allows for simultaneous roasting of beans and tomatoes.
2. Slice garlic for roasting: Thinly slice 3 garlic cloves, keeping thickness enough to retain texture; set aside the remaining 2 cloves for the tahini yogurt mixture.
3. Prepare the beans: Transfer the drained cannellini beans onto a clean dish towel and gently rub to remove as much surface moisture as possible without crushing them. Toss the beans on a rimmed sheet pan with 2 tablespoons olive oil, 1 tablespoon oregano, 1 teaspoon salt, and a generous amount of coarsely ground black pepper. Taste a bean and adjust salt as needed. Spread evenly in a single layer for roasting.
4. Prepare the tomatoes: In a 13-by-9-inch baking pan, combine the cherry tomatoes, organic cane sugar (use ½ teaspoon if tomatoes are very sweet), thinly sliced garlic, and remaining ½ teaspoon oregano. Drizzle with 1 ½ tablespoons olive oil, add ½ teaspoon salt, and season with generous black pepper. Toss well to coat all ingredients evenly.
5. Roast beans and tomatoes: Place the tomato pan on the upper rack and the beans on the lower rack. Roast for 25 minutes. Check doneness: tomatoes should be wrinkly and starting to burst; beans should be golden, crispy, and slightly split. If needed, shake the beans pan gently and roast both for an additional 5 minutes.
6. Make the tahini yogurt: While roasting, finely grate the lemon zest into a bowl, then squeeze in 2 tablespoons lemon juice. Grate the remaining 2 garlic cloves into the bowl. Add coconut yogurt, 3 tablespoons tahini, ground coriander, Aleppo pepper, ½ teaspoon salt, and black pepper to taste. Stir thoroughly, tasting and adjusting with more salt, lemon juice, or tahini as preferred. Cover and refrigerate until serving, up to 3 days.
7. Assemble and serve: Spread the tahini yogurt on a serving platter. Spoon roasted tomatoes on top, including their juices. Scatter roasted crispy beans evenly over the tomatoes. Pile fresh arugula on top, then drizzle with reserved tomato pan juices. Squeeze additional lemon over the arugula, season with salt and pepper to taste, and toss gently with your hands. Serve immediately with crusty bread or pita for scooping.

Notes

• Removing moisture from the beans before roasting ensures they crisp up nicely instead of steaming.
• Slicing garlic too thin can cause it to burn in the oven; slice moderately thick for best texture.
• You can substitute regular yogurt for coconut yogurt if you are not avoiding dairy.
• Adjust sugar in tomatoes based on their sweetness for balanced flavor.
• Use fresh lemon juice for brightness, but add gradually to avoid overpowering the tahini yogurt.
• This dish can be served warm or at room temperature, making it versatile for entertaining.
• Leftovers keep well refrigerated for up to 3 days but are best fresh for crispness of beans and arugula.

Keywords: roasted beans, Mediterranean recipe, tahini yogurt, roasted tomatoes, vegetarian dish, healthy side, crispy beans