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Haricots Verts with Burst Tomatoes and Cannellini Beans

Serves 4 as a main, 6 as a side

© by Dale Gray


  • Extra Virgin Olive Oil 2 Tbs
  • Red Wine Vinegar 2 Tbs
  • Anchovy Fillets 2, minced
  • Garlic 1 large clove, minced
  • Kosher Salt 1/2 tsp, plus more for the boiling water
  • Freshly Ground Black Pepper 1/2 tsp
  • Whole Cherry Tomatoes 2 pints
  • Cannellini Beans 1 x 15 oz can, drained and rinsed
  • Haricots Verts 1 lb, tough ends trimmed
  • Fresh Basil Leaves torn, for garnish (optional)

Cook It

  1. Preheat the oven to 400°F with a rack in the centre position.
  2. In a large bowl, stir together the olive oil, vinegar, anchovies, garlic, salt, and pepper. Add the tomatoes and cannellini beans, toss to coat, then transfer to a rimmed sheet pan. Roast until most of the tomatoes have burst and the beans are warmed through, about 25 minutes.
  3. Meanwhile, fill a large pot two-thirds of the way with water, and bring to a boil over medium-high heat. Once the water gallops, add a generous amount of kosher salt (I use 1 tablespoon for every 4 cups of water). Add the haricots verts and cook, stirring occasionally, until bright green and crisp tender, 6 to 7 minutes. Drain and transfer to a serving plate.
  4. Spoon the tomatoes, beans, and any juices on the sheet pan over the haricots verts. Garnish with torn fresh basil leaves, if desired, and serve immediately.