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Cannellini Beans and Tomatoes

If you love a garlicky pasta dish, you’re going to love our gluten-free, protein-packed spin on this classic cannellini beans and tomatoes. In place of pasta, we use tender, nutty cannellini beans. The addition of marinated hearts (optional), bright cherry tomatoes and fresh rosemary take it to another level.

Image of Cannellini Beans and Roasted Tomatoes in a Pan

  • Prep Time

    5min

  • Cook Time

    10min

  • Total Time

    15min

  • Serving Size

    4-6

  • Category Title Dinner

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo

Ingredients

Directions

  • In a saucepan, heat 3 tablespoons of oil over medium-high heat.
  • Add 3 tablespoons of garlic to the pan. Sauté for about 30 seconds, or until just fragrant and translucent.
  • Stir in the cherry tomatoes and rosemary. Allow the tomatoes to sit for 2 minutes until the tomatoes begin to blister. Give the tomatoes a quick stir, then add the remaining 3 tablespoons of oil, 3 tablespoons of garlic and the pepper flakes. Cook together for 30 seconds.
  • Stir in the beans. Add salt. Sauté the beans with the tomatoes for 3-4 minutes to marry flavors. Stir in the artichoke hearts. Cook for another minute, stirring continuously.
  • Remove from heat. Serve sprinkled with Parmigiano-Reggiano.

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Keywords:

cannellini beans and tomatoes , cannellini beans recipe , cannellini bean recipe

Cannellini Beans and Blistered Tomato all’Aglio e Olio

If you love the garlicky pasta dish, all'aglio e olio, you’re going to love our gluten-free, protein-packed spin on the classic. In place of pasta, we use tender, nutty Cannellini beans. The addition of marinated artichoke hearts, bright cherry tomatoes and fresh rosemary take it to another level.