Crispy Roasted Beans and Juicy Tomatoes with Tahini Yogurt and Arugula Recipe

Introduction

This Crispy Beans and Juicy Tomatoes Over Tahini Yogurt recipe is a delightful blend of textures and flavors. Roasted cannellini beans and tomatoes pair perfectly with a creamy, tangy tahini yogurt, creating a vibrant dish that’s both satisfying and unique.

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.
2. Step 2: Slice 3 of the garlic cloves thinly but not paper thin; set aside the other 2 for the tahini yogurt.
3. Step 3: Transfer the beans to a clean dish towel. Gently rub to remove as much moisture as you can without crushing them. On a rimmed sheet pan, gently 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 add more 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 the tomatoes are very sweet), the sliced garlic, and remaining ½ teaspoon oregano. Drizzle with 1½ tablespoons olive oil, a heaping ½ teaspoon salt, and a generous amount of coarsely ground black pepper. Toss well with your hands.
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 wrinkly and starting to burst (larger tomatoes may need 5 more minutes). The beans are done when golden, crispy, and split open. If not done, shake the pan and roast for 5 more minutes.
6. Step 6: While roasting, make the tahini yogurt: finely grate the lemon zest 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, then adjust seasoning as desired. Cover and refrigerate up to 3 days.
7. Step 7: To serve, smear the tahini yogurt on a platter. Spoon the roasted tomatoes on top, keeping the pan juices for the arugula. Scatter the crispy beans over the tomatoes. Pile the arugula on top and drizzle with the tomato juices. Squeeze a bit of lemon, add a pinch of salt or pepper, and toss the arugula with your hands. Serve with crusty bread or pita to scoop up the dish.

Tips & Variations

• Use creamy coconut yogurt for a dairy-free option; Greek yogurt works well if you prefer dairy.
• If you can’t find Aleppo pepper, substitute with crushed red pepper or smoked paprika for a different flavor twist.
• Make sure to dry the beans well to achieve maximum crispiness during roasting.
• Try adding toasted pine nuts or chopped fresh herbs like parsley for extra texture and freshness.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. The tahini yogurt can be kept separately in an airtight container for up to 3 days. Reheat the beans and tomatoes gently in a low oven or microwave, then assemble with fresh arugula before serving to maintain crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other beans instead of cannellini?

Yes, navy beans or great northern beans can be used as substitutes, but cannellini has a creamier texture that complements this dish best.

Is this recipe vegan?

It can be made vegan by using coconut or another plant-based yogurt and ensuring the bread or pita served is vegan as well.

Crispy Roasted Beans and Juicy Tomatoes with Tahini Yogurt and Arugula Recipe

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★★★★★

4.9 from 102 reviews

A vibrant, hearty dish featuring crispy roasted cannellini beans and juicy, caramelized cherry tomatoes served over a creamy tahini-infused coconut yogurt. Fresh baby arugula adds a peppery bite, while zesty lemon and Aleppo pepper brighten the flavors. Perfect as a light meal or shared appetizer, served with crusty bread or pita.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegan

Ingredients

Scale 1x2x3x

Beans

• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 4 tablespoons extra-virgin olive oil, divided
• 1 tablespoon dried oregano
• Kosher salt (such as Diamond Crystal), to taste
• Coarsely ground black pepper, to taste

Tomatoes

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

Tahini Yogurt

• 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)
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice
• 2 fat garlic cloves, grated
• ½ teaspoon kosher salt
• Coarsely ground black pepper, to taste

For Serving

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

Instructions

1. Preheat Oven: Arrange racks in the top third and lowest level of the oven. Preheat to 425°F (220°C) to prepare for roasting beans and tomatoes simultaneously.
2. Prepare Garlic: Thinly slice 3 garlic cloves for roasting; set aside the remaining 2 cloves for the tahini yogurt sauce.
3. Dry and Season Beans: Transfer drained cannellini beans onto a clean dish towel and gently rub to remove excess moisture without crushing. Place beans on a rimmed sheet pan and toss with 2 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon kosher salt, and freshly ground black pepper. Taste to adjust seasoning, then spread beans in a single layer for roasting.
4. Prepare Tomatoes: In a 13×9-inch baking pan, combine tomatoes, organic cane sugar (use less if tomatoes are sweet), sliced garlic, and ½ teaspoon dried oregano. Drizzle with 1½ tablespoons olive oil, sprinkle with ½ teaspoon kosher salt and generous black pepper. Toss well by hand to coat evenly.
5. Roast Beans and Tomatoes: Place the bean pan on the lower rack and the tomato pan on the upper rack. Roast both for 25 minutes. Tomatoes should be wrinkly and beginning to burst; if using larger tomatoes, roast an additional 5 minutes. Beans should be golden, crispy, and slightly split. If beans need more time, shake the pan and roast for another 5 minutes.
6. Make Tahini Yogurt: While roasting, zest one lemon and add to a bowl. Halve the lemon and squeeze 2 tablespoons juice into the bowl. 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. Stir until smooth, then adjust seasoning by adding more salt, lemon juice, or tahini to taste. Cover and refrigerate until serving.
7. Assemble and Serve: Spread the tahini yogurt in a serving dish. Spoon roasted tomatoes on top, reserving their juices. Scatter roasted beans over the tomatoes. Pile baby arugula on top and drizzle with the reserved tomato juices. Squeeze additional lemon juice if desired, add a pinch of salt and pepper, and toss the arugula gently by hand. Serve immediately with crusty bread or pita for scooping.

Notes

• Removing moisture from the beans before roasting is key to achieving a crispy texture.
• Adjust sugar in tomatoes based on their natural sweetness to balance flavor.
• The tahini yogurt can be prepared up to 3 days in advance and kept refrigerated.
• Aleppo pepper adds mild heat and fruitiness; crushed red pepper is a suitable substitute.
• Use fresh lemon juice for brightness and to enhance the yogurt’s flavor.
• Serve with warm crusty bread or pita for the perfect handheld meal experience.

Keywords: roasted beans, cherry tomatoes, tahini yogurt, vegan main dish, Mediterranean recipe, roasted vegetables, healthy vegan dinner