Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

Introduction

Crispy beans paired with juicy roasted tomatoes create a delightful contrast in this vibrant dish. Topped with a creamy tahini yogurt and fresh arugula, it’s a perfect combination of textures and flavors that’s both satisfying and refreshing.

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. Preheat the 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 cannellini beans to a clean dish towel. 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 the beans 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), sliced garlic, and remaining ½ teaspoon oregano. Drizzle with 1½ tablespoons olive oil, a heaping ½ teaspoon salt, and a generous amount of 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 wrinkly and starting to burst, and larger tomatoes may need an extra 5 minutes. The beans should be golden, crispy, and split open—if not, shake the pan and roast for 5 more minutes.
6. Step 6: While roasting, prepare the tahini yogurt: 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 coconut yogurt, tahini, ground coriander, Aleppo pepper, ½ teaspoon salt, and black pepper to taste. Stir well 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 on a platter. Spoon on the roasted tomatoes, including their juices, and scatter the crispy beans over the top. Pile the arugula on and drizzle with tomato pan juices. Squeeze on a bit of lemon, add a pinch of salt or pepper if you like, and toss the arugula gently with your hands. Serve with crusty bread or pita to scoop it all up.

Tips & Variations

• For a richer tahini yogurt, add a bit more tahini or a splash of olive oil.
• If you prefer, swap coconut yogurt for plain Greek yogurt for a tangier flavor.
• Use whatever small tomatoes you have on hand—cherry, grape, or cocktail tomatoes all work well.
• Add toasted pine nuts or sliced almonds for extra crunch.

Storage

Store leftover roasted beans and tomatoes separately in airtight containers in the refrigerator for up to 3 days. Keep the tahini yogurt chilled as well. To reheat roasted ingredients, warm gently in a low oven or skillet. Assemble fresh with arugula and bread just before serving to keep greens crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans other than cannellini?

Yes, white beans like Great Northern or Navy beans work well, but ensure they’re rinsed and well dried before roasting for best crispiness.

Is there a substitute for Aleppo pepper?

If you don’t have Aleppo pepper, crushed red pepper flakes make a good substitute, but use sparingly as they can be spicier. Paprika adds flavor without heat if you prefer mildness.

Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

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★★★★★

4.6 from 106 reviews

This vibrant and wholesome recipe features crispy roasted cannellini beans and juicy, caramelized cherry tomatoes served over a luscious tahini-infused coconut yogurt. Complemented by fresh baby arugula and zesty lemon, this dish offers a delightful balance of creamy, tangy, and savory flavors, perfect for a light lunch or dinner served with crusty bread or pita.

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

Ingredients

Scale 1x2x3x

Beans and Vegetables

• 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, to taste
• 2 pints cherry or grape tomatoes (about 22 ounces)
• 1 teaspoon organic cane sugar
• 3 to 4 handfuls baby arugula (1½ to 2 ounces)

Tahini Yogurt

• 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)

Serving

• Crusty bread or pita, for serving

Instructions

1. Preheat Oven: Arrange an oven rack in the top third and another on the lowest level. Preheat the oven to 425°F (220°C).
2. Prepare Garlic: Thinly slice 3 of the garlic cloves; set aside the remaining 2 cloves for the tahini yogurt preparation.
3. Dry and Season Beans: Transfer the drained cannellini beans to a clean dish towel and gently rub to remove moisture without crushing. Toss beans on a rimmed sheet pan with 2 tablespoons of olive oil, 1 tablespoon dried oregano, 1 teaspoon kosher salt, and ample freshly ground black pepper. Taste a bean and adjust salt as necessary. Spread beans evenly in a single layer.
4. Prepare Tomatoes: In a 13-by-9-inch baking dish, combine the cherry tomatoes, cane sugar (reduce to ½ teaspoon if tomatoes are very sweet), sliced garlic, and remaining ½ teaspoon oregano. Drizzle with 1½ tablespoons olive oil, heaping ½ teaspoon salt, and generous black pepper. Toss thoroughly by hand to coat.
5. Roast Beans and Tomatoes: Place the tomato pan on the top oven rack and the bean pan on the bottom rack. Roast both for 25 minutes. Check doneness: tomatoes should be wrinkled and starting to burst (larger tomatoes may need 5 more minutes); beans should be golden, crispy, and split open. If not done, shake the bean pan and roast for an additional 5 minutes.
6. Make Tahini Yogurt: While roasting, zest one lemon finely into a bowl, then halve the lemon and add 2 tablespoons of juice. Grate the remaining 2 garlic cloves into the bowl. Add the coconut yogurt, tahini, ground coriander, Aleppo pepper, ½ teaspoon salt, and freshly ground black pepper to taste. Stir everything to combine well. Adjust seasoning with more salt, lemon juice, or tahini as desired. Cover and refrigerate until serving, up to 3 days.
7. Assemble and Serve: Spread the tahini yogurt evenly on a serving platter. Spoon the roasted tomatoes on top, reserving their juices for the arugula. Scatter the crispy beans over the tomatoes. Add the baby arugula on top, drizzle with the pan’s tomato juices, squeeze additional lemon juice, and season with salt and pepper if desired. Toss the arugula gently with your hands. Serve with crusty bread or pita for scooping.

Notes

• Removing moisture from the beans before roasting helps them crisp up nicely.
• If you prefer a less spicy tahini yogurt, reduce or omit the Aleppo pepper.
• If fresh oregano is available, it can be substituted for dried for a fresher flavor.
• The recipe is vegan-friendly by using coconut yogurt instead of dairy yogurt.
• Use ripe and sweet cherry tomatoes for the best caramelization and flavor balance.
• Leftover tahini yogurt can be refrigerated for up to 3 days and used as a flavorful dip or sauce.

Keywords: cannellini beans, roasted beans, cherry tomatoes, tahini yogurt, vegan recipe, Mediterranean, healthy lunch, creamy coconut yogurt