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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/crispy-roasted-beans-and-juicy-tomatoes-with-tahini-yogurt-and-arugula-recipe/