White beans, roasted cherry tomatoes

Ingredients

• 700 g jarred white beans, drained and rinsed
• 500 g cherry tomatoes
• 8.5 cl of olive oil
• 1 onion diced
• 2 cloves of garlic, minced
• 2 teaspoon(s) dried oregano
• 2 teaspoon(s) chopped thyme leaves (for decoration)
• 1 teaspoon(s) toasted and crushed fennel seeds
• 1 bay leaf
• 8 cl of dry white wine
• 2 teaspoon(s) of smoked paprika

• salt and freshly ground pepper

To serve

• 75 g of Greek yogurt

Preparation

1. Preheat the oven to 190°C.

2. Mix the tomatoes with 2 tbsp. teaspoon of oil, then spread them on a baking tray lined with parchment paper. Roast them for 20 minutes and transfer them to a bowl with the juice, let cool.

3. Cover the plate with another sheet of baking paper, reduce to 120°C. Remove the skins from the tomatoes and place them on the baking sheet. Reserve the flesh.

4. Bake for 45 minutes, until the skins are crispy, stirring.

5. Pour the remaining oil into a saucepan and heat it over medium heat. Add the onion, garlic, oregano, thyme, fennel seeds and bay leaf. Leave to come back for 10-12 minutes.

6. Add the wine, let reduce for 2 minutes, add the paprika. Cook for 1 minute, then add the tomato flesh and 1 tbsp. teaspoon of salt. Leave to simmer for 15 minutes, stirring.

7. Add the beans, pepper, mix. Reheat, then remove the pan from the heat.

8. Spread the yogurt on a serving dish, then cover it with the beans.

9. Crumble the crispy tomato skins, sprinkle with thyme leaves and serve.