Creamy Roasted Tomatoes with Cannellini Beans
Creamy roasted tomatoes, cannellini beans and kale simmered with coconut milk, miso and nutritional yeast for an easy, cozy plant-forward meal. Serve with plenty of crusty bread for dipping.
Ingredients
- 1 pint cherry tomatoes
- 2 tbsp olive oil, divided
- 1 whole onion, diced
- 5 cloves garlic, roughly chopped
- ½ tsp salt, plus more to taste
- 1 can coconut milk
- 2 can cannellini beans, drained and rinsed
- ¼ cup tomato paste
- 1 tsp ground cumin
- 2 tbsp nutritional yeast
- 1 tbsp white miso paste
- 1 tbsp tamari
- ½ bunch kale, or 2–3 large leaves, rinsed and chopped
- crusty bread, for serving
Instructions
- Preheat the oven to 400°F.
- Add the tomatoes to a cast-iron skillet or baking dish and toss with 1 tablespoon olive oil and a pinch of salt. Roast until the tomatoes are soft, blistered and beginning to burst, about 20–25 minutes.
- While the tomatoes roast, heat the remaining tablespoon of olive oil in a large skillet or pot over medium heat.
- Add the diced onion, garlic and salt. Sauté for 3–5 minutes, or until the onion becomes soft and translucent.
- Add the coconut milk, tomato paste, cumin, nutritional yeast, white miso and tamari. Stir well and allow everything to gently simmer for about 5–7 minutes so the flavors can come together.
- Transfer the roasted tomatoes to the pot. Using an immersion blender, carefully blend the tomato, onion and garlic mixture until creamy. You can also transfer the mixture to a regular blender, blend until smooth and return it to the pot.
- Stir in the drained cannellini beans and chopped kale. Simmer for another 3–5 minutes, or until the beans are warmed through and the kale is tender and bright green.
- Taste and adjust with additional tamari or salt if needed.
- Spoon into bowls and serve warm with plenty of crusty bread for dipping.
Notes
- Beans: Cannellini beans work best for their creamy texture, but Great Northern or navy beans can also be used.
- Coconut milk: Full-fat coconut milk creates the creamiest sauce. A lighter coconut milk will work, but the sauce may be thinner.
- Consistency: If the sauce becomes too thick, add a splash of water or vegetable broth until it reaches your desired consistency.
- Protein: For a higher-protein meal, add extra cannellini beans or pair with another protein source.
- Serving: Don't skip the crusty bread! It adds carbohydrates and makes this a more satisfying, performance-forward meal.
- Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days. Add a splash of water or broth when reheating if needed.
Calories: 481kcal, Carbohydrates: 49g, Protein: 20g, Fat: 28g, Saturated Fat: 19g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Sodium: 1338mg, Potassium: 809mg, Fiber: 14g, Sugar: 5g, Vitamin A: 2462IU, Vitamin C: 48mg, Calcium: 224mg, Iron: 10mg