ZESTY WHITE BEAN STEW WITH ROASTED TOMATOES

Nutritious, filling, and so easy to make, one of my go to dishes that everyone loves. Simple and so tasty. We usually do a big batch of beans in the pressure cooker and use those, but canned one work just fine.

Ingredients

5 tablespoons olive oil

455 grams cherry tomatoes, halved

6 garlic cloves, peeled

Salt and freshly ground pepper 

1 can cannellini or other white bean, drained and rinsed.

1/4 cup thinly sliced fresh basil leaves

The zest from one Lemon

Step 1

1. Pre-heat the oven 180 degrees

2. Throw the halved tomatoes into a big baking dish:

3. Place the peeled garlic into the dish

4. Drizzle with olive oil

5. Roast for 20-30 mins, until the tomatoes are soft and juicy and have a bit of colour.

Step 2

1. Removed from the oven and stir in the beans

2. Add the salt and pepper

3. Stir in the lemon zest

4. Sprinkle with the basil

Step 3

1. Serve in bowls with a big wedge of sourdough bread on the side

2. Drizzle with extra olive oil if desired