White Beans with Cherry Tomatoes and Basil

By GadgetGirl

Derrived from the Italian word for "little tube" cannellini are a large white variety of kidney bean often feature in Tuscan cooking and typically used in salads and soups. While you'll get the best flavor and texture from cooking with dried beans from scratch, good quality canned beans work well in this recipe, especially with the accompanying vinaigrette and roasted cherry tomatoes.

Ingredients

• 4 pints cherry tomatoes (preferably mixed colors)
• 2 teaspoons salt (preferably sea salt)
• 2 teaspoon sugar
• 1/2 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 6 anchovy fillets, coarsely chopped
• 1/2 cup fresh squeezed lemon juice
• 1/2 cup parmesan cheese, finely grated
• 1/2 cup extra-virgin olive oil
• 2 (15 ounce) cans cannellini beans
• 1/2 cup torn fresh basil leaves

Preparation

Step 1

Put oven rack in upper third of oven and preheat oven to 500°F.

Roast tomatoes using a rimmed baking sheet lined with a silpat, add cherry tomatoes, salt, sugar, olive oil and pepper. Mix well using a wooden spoon, then transfer to the oven and roast until the tomatoes are very tender, about 20 minutes.

To make vinaigrette: In a blender or food processor filled with a metal blade, add the garlic, anchovies(after you put them through a garlic press), cheese and lemon juice, process until smooth. With the processor motor running, add the oil in a steady stream, until the vinaigrette is emulsified and thick. Taste and season with salt and pepper.

Place the cannellini beans in a medium bowl, and using a silicone spatula gently fold the vinaigrette through the beans until all the beans are coated. Add the roasted tomatoes and basil and fold through. Taste and season with salt and pepper.