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Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://ellaeatsdaily.com/crispy-beans-and-juicy-tomatoes-over-tahini-yogurt-recipe/