Burst Cherry Tomato and Ricotta Beans - a delicious vegetarian one pot recipe for summer. This recipe could not be easier to make and is bursting with flavor and nutrients.
I love beans. For more yummy bean based recipes try my mediterranean white bean salad or my pumpkin butter beans.
Jump to:
Why you'll love this recipe
It is easy to make and ready in less than 30 minutes.
It is vegetarian, gluten free and can be made vegan.
Thanks to the beans and ricotta this recipe is high in protein.
Ingredients
- shallot
- garlic
- beans
- tomatoes
- basil
- ricotta
- paprika
- salt
- pepper
See the recipe card for full information on ingredients and quantities.
Substitutions
- ricotta - goat cheese or feta would be yummy here. Feel free to use a vegan ricotta if desired as well.
- white beans - you could technically use chickpeas, i just prefer white beans as they are softer in texture.
Step-by-Step Instructions
Cook shallot and garlic.
Cook cherry tomatoes until they burst and then smash them.
Add all remaining ingredients and cook for 5 more minutes.
Serve and enjoy.
Storage instructions
You can store the beans in a sealed container in your fridge for up to 3 days.
Recipe Pro-Tips
Use fresh in season tomatoes for the best tasting recipe. I recommend going to your local farmers market.
Recipe FAQS
You can use any type of white bean, including great northern, cannelini, butter bean, etc.
Beans are high in fiber, minerals and plant protein.
Other vegetarian dinner recipes
If you make this Burst Cherry Tomato and Ricotta Beans, please leave me a rating and review on this blog post. This is the best way to support me!
Tag me on Instagram so I can repost you!
Subscribe to my weekly newsletter to get my latest recipes delivered straight to your inbox.
Burst Cherry Tomato and Ricotta Beans
Ingredients
- 1 shallot - finely sliced
- 1 clove garlic - minced
- 4 cups cherry tomatoes i used sungold tomatoes
- ¼ cup fresh chopped basil
- 3 cups cooked white beans* can use canned or cook them from scratch
- ¼-1 teaspoon salt
- black pepper to taste
- ¼ teaspoon paprika
- ¼-1/2 cup ricotta
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Add shallots and cook for 3 minutes. Add garlic and cook for another 3 minutes.
- Add cherry tomatoes, salt, paprika and black pepper. Cook for about 10 minutes, until cherry tomatoes have bursted. Mash cherry tomatoes with a potato masher or jar.
- Add ricotta to the pan. Mix together and then add basil and beans. Cook for 3-5 more minutes.
- Divide out and serve. I recommend serving beans with crusty sourdough.
Leave a Reply