White Beans With Zatar Roasted Tomatoes And Olive Oil

White Beans With Zatar Roasted 

Tomatoes And Olive Oil

Recipe of Maureen Abood

Ingredients:

2 large tomatoes, cored and sliced in thick wedges
2 tablespoons za'atar
Kosher salt, to taste
Extra virgin olive oil
2 cups cooked white northern or cannellini beans
1/4 cup freshly shaved parmesan cheese
2 tablespoons chopped herbs, such as basil, mint, chives, or a combination

Directions:
Heat the oven to 375 degrees. Line a sheet pan with nonstick foil or parchment paper.

Lay the tomato wedges on the sheet pan and season with a tablespoon of za’atar and a pinch of salt. Drizzle with olive oil, about 2 tablespoons in total. Roast the tomatoes until they are very soft and fragrant, about one hour.

Divide the beans in two pasta bowls. Lavishly drizzle olive oil over the beans and toss with a pinch of salt to coat the beans. Top the beans with the roasted tomatos, parmesan cheese, chopped herbs, and a finishing pinch of za’atar and salt. Serve immediately.