Gigante beans with slow roasted tomatoes and artichoke hearts
A simple, delicious recipe that can be combined with garlic bread and a green salad.
Servings: 4 to 6
Prep time: 20 minutes
Ingredients
- 1 cup gigante beans (other white beans will work here as well)
- 1 16 ounce can of San Marzano* roma tomatoes
- 1 tablespoon olive oil
- One jar of artichoke hearts
*San Marzano are the most famous plum tomatoes from Italy and many say they are the most flavorful.
Directions
- Soak the beans overnight, then gently boil for two hours.
- Add salt at the end when they are tender.
- Preheat your oven to 250 degrees.
- Drain a 16 ounce can of San Marzano tomatoes into a baking dish, add one cup water, add a few basil leaves, a tablespoon of olive oil, and salt, and slow roast for three hours. This will bring out the natural sugars in the tomatoes, and provide you with healthy lycopenes.
- Combine cooked beans with the tomatoes, and add artichoke hearts in any proportion that looks good to you.
Nutrition information (per serving)
- Calories: 179
- Total fat: 3 g
- Saturated fat: 0 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 355 mg
- Total carbohydrate: 30 g
- Dietary fiber: 9 g
- Total sugars: 3 g
- Protein: 11 g