Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

Introduction

This Crispy Beans and Juicy Tomatoes dish over Tahini Yogurt combines crispy roasted cannellini beans with sweet, bursting tomatoes and a tangy, nutty yogurt sauce. It’s a vibrant, satisfying meal perfect for any time you want something fresh and flavorful with just a few simple ingredients.

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 and set aside. Reserve the other 2 cloves for making the tahini yogurt later.
3. Step 3: Transfer the drained beans to a clean dish towel and gently rub to remove moisture without crushing them. On a rimmed sheet pan, toss the beans gently with 2 tablespoons olive oil, 1 tablespoon oregano, 1 teaspoon salt, and a generous amount of coarsely ground black pepper. Taste one bean and add more salt if needed. Spread the beans in a single layer on the pan.
4. Step 4: In a 13-by-9-inch baking pan, combine the tomatoes, sugar (reduce to 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 coarsely ground black pepper. Toss with your hands to coat evenly.
5. Step 5: Roast the tomatoes on the top oven rack and the beans on the bottom rack for 25 minutes. Tomatoes are done when wrinkly and starting to burst; larger tomatoes may need 5 more minutes. Beans are done when golden, crispy, and split open. If needed, shake the bean pan and roast another 5 minutes.
6. Step 6: While roasting, make the tahini yogurt: In a bowl, grate the lemon zest finely, 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 to combine. Taste and adjust salt, lemon juice, or tahini for desired brightness and richness. Cover and refrigerate until serving, up to 3 days.
7. Step 7: To serve, smear the tahini yogurt across a serving platter. Spoon the roasted tomatoes with their juices over the yogurt, then scatter the roasted beans on top. Pile the arugula on top and drizzle with the pan juices from the tomatoes. Squeeze on a bit more lemon, season with salt and pepper if desired, and toss the arugula gently with your hands. Serve with crusty bread or pita to scoop up every delicious bite.

Tips & Variations

• Use creamy coconut yogurt for a dairy-free alternative or substitute with Greek yogurt for a tangier flavor.
• Adjust the Aleppo pepper or crushed red pepper to control the heat level.
• For extra texture, sprinkle toasted pine nuts or chopped fresh herbs like parsley on top before serving.
• If you prefer, swap arugula with baby spinach or mixed greens.

Storage

Store any leftover roasted beans, tomatoes, and tahini yogurt separately in airtight containers in the refrigerator for up to 3 days. Reheat the beans and tomatoes gently in a 350°F oven for about 10 minutes or in a skillet over medium heat. Serve with fresh arugula and freshly made tahini yogurt for best flavor. Avoid reheating the yogurt to maintain its texture and freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of cannellini?

Yes, white beans like Great Northern or Navy beans can be used as a substitute. Just ensure they are cooked and drained before roasting for best results.

How can I make this recipe vegan or dairy-free?

This recipe is naturally dairy-free when using coconut yogurt, as suggested. Make sure to choose tahini and yogurt brands without any added dairy ingredients to keep it vegan.

Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

Print Recipe

★★★★★

4.9 from 61 reviews

This vibrant and healthy recipe features crispy roasted cannellini beans paired with juicy, sweet roasted cherry tomatoes, all served over a creamy, tangy tahini coconut yogurt. Enhanced with fragrant garlic, oregano, and lemon zest, and complemented by peppery baby arugula, this dish offers a delightful medley of textures and flavors perfect for a light meal or appetizer served with crusty bread or pita.

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

Ingredients

Scale 1x2x3x

Beans

• 5 fat garlic cloves (3 sliced, 2 for tahini yogurt)
• 2 (15-ounce) cans cannellini beans, drained and rinsed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon dried oregano
• 1 teaspoon kosher salt (such as Diamond Crystal), plus more to taste
• Coarsely ground black pepper, generous amount

Tomatoes

• 2 pints cherry or grape tomatoes (about 22 ounces)
• 1 teaspoon organic cane sugar (use only ½ teaspoon if tomatoes are very sweet)
• 1 ½ tablespoons extra-virgin olive oil
• ½ teaspoon dried oregano
• 3 sliced fat garlic cloves
• ½ teaspoon kosher salt
• Coarsely ground black pepper, generous amount

Tahini Yogurt

• 8 ounces creamy coconut yogurt
• 3 tablespoons well-stirred tahini, plus more as desired
• Zest of 1 large lemon
• 2 tablespoons fresh lemon juice (from 1 large lemon)
• 2 garlic cloves (for grating into yogurt)
• ¼ heaping teaspoon ground coriander
• 1 teaspoon Aleppo pepper (or ¼ teaspoon crushed red pepper)
• ½ teaspoon kosher salt
• Coarsely ground black pepper, to taste

To Serve

• 3 to 4 handfuls baby arugula (1½ to 2 ounces)
• Crusty bread or pita

Instructions

1. Preheat the Oven: Arrange a rack in the top third of the oven and another on the lowest level. Preheat the oven to 425 degrees Fahrenheit to prepare for roasting the beans and tomatoes simultaneously.
2. Prepare Garlic: Slice 3 of the garlic cloves into medium-thin slices and set aside. Keep the remaining 2 garlic cloves whole for grating later into the tahini yogurt.
3. Dry and Season Beans: Place the drained cannellini beans on a clean dish towel and gently rub to remove excess moisture without breaking the beans. Toss the beans on a rimmed sheet pan with 2 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon kosher salt, and a generous amount of coarsely ground black pepper. Taste and adjust seasoning if necessary. Spread the beans in a single layer for even roasting.
4. Prepare Tomatoes: In a 13-by-9-inch baking pan, combine the cherry tomatoes, organic cane sugar (reduce to ½ teaspoon if the tomatoes are very sweet), the sliced garlic, and remaining ½ teaspoon oregano. Drizzle with 1½ tablespoons olive oil, a heaping ½ teaspoon kosher salt, and generous coarsely ground black pepper. Toss gently with hands to coat everything evenly.
5. Roast Beans and Tomatoes: Place the tomatoes on the top oven rack and the beans on the bottom rack. Roast both for 25 minutes until the tomatoes are wrinkly and beginning to burst and the beans are golden, crispy, and split open. If needed, shake the bean pan and roast for an additional 5 minutes until desired texture is reached.
6. Make Tahini Yogurt: While roasting, finely grate the lemon zest into a bowl, then halve the lemon and squeeze in 2 tablespoons of juice. Grate the remaining 2 garlic cloves into the bowl. Add the creamy coconut yogurt, tahini, ground coriander, Aleppo pepper, ½ teaspoon salt, and black pepper to taste. Stir together until smooth. Adjust seasoning with extra salt, lemon juice, or tahini as preferred. Cover and refrigerate until serving.
7. Assemble the Dish: Spread the tahini yogurt across a serving platter as a base. Spoon the roasted tomatoes on top, reserving their juices to drizzle later. Scatter the crispy roasted beans over the tomatoes. Pile the baby arugula on top and drizzle with the tomato pan juices. Squeeze additional lemon juice over the arugula, add a pinch of salt and pepper, and toss gently with your hands.
8. Serve: Serve the assembled dish with crusty bread or warm pita to scoop up the beans, tomatoes, and tahini yogurt for a delicious, textured bite.

Notes

• Removing excess moisture from the beans is crucial for achieving a crispy texture when roasting.
• Adjust the amount of cane sugar based on the natural sweetness of your tomatoes to balance the acidity.
• Use creamy coconut yogurt to maintain a dairy-free yet rich and tangy base.
• Aleppo pepper provides a mild heat; substitute with crushed red pepper if unavailable.
• This dish can be prepared up to 3 days ahead; refrigerate the tahini yogurt separately and assemble just before serving to maintain texture.
• For a nuttier flavor, add a drizzle of extra tahini on top when serving.

Keywords: roasted beans, roasted tomatoes, tahini yogurt, vegan appetizer, Mediterranean recipe, healthy snack, cannellini beans, coconut yogurt, arugula salad