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–+ servings

Burst Cherry Tomato and Ricotta Beans

These Burst Cherry Tomato and Ricotta Beans are the perfect healthy and simple summer meal
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Servings 3
Calories 335 kcal

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.

Notes

This makes 3 smaller servings or 2 large servings. Serve it with some bread or grain to bulk it up and make it more filling.
I also love to have my leftovers the next day with some eggs.
This is about 2 cans of beans.

Nutrition

Calories: 335kcalCarbohydrates: 58gProtein: 20gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 11mgSodium: 234mgPotassium: 1204mgFiber: 21gSugar: 6gVitamin A: 1251IUVitamin C: 48mgCalcium: 199mgIron: 6mg
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