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Crispy Beans and Juicy Tomatoes Over Tahini Yogurt Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://kitchenbynora.com/crispy-beans-and-juicy-tomatoes-over-tahini-yogurt-recipe/