It’s very tempting to bite into a hot, blistered tomato, but no amount of cooling white beans will soothe your burnt mouth. Add crusty bread and a simple green salad, and dinner is ready.
Serves 4 / Prep time: 15 minutes / Cook time: 10 minutes
Ingredients
For the beans:
- 2 x 400g cans white cannellini or haricot beans, drained
- 2 cloves garlic, peeled and crushed to a paste with ½ tsp salt
- 3 tbsp white wine vinegar
- 1/3 cup extra virgin olive oil
- 3 large handfuls of flat-leafparsley, finely chopped (reserve a few sprigs for garnishing)
For the tomatoes
- 2 trusses vine tomatoes (about 12 tomatoes)
- 2 tbsp olive oil
Method
Rinse beans and set aside to drain while you make the dressing. Whisk together the garlic paste and vinegar, then whisk in the oil until emulsified. Stir through the parsley and beans and transfer to a flat serving dish. Set aside to marinate while you prepare the tomatoes. (This can also be done in advance and chilled, but bring to room temperature before serving). Heat the grill or barbecue. Brush tomatoes with oil, then grill until they blister (about 8–10 minutes). Remove from the grill and set on top of the white beans. Drizzle over a wlittle extra oil and garnish with the reserved parsley.
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Extracted from Homecooked by Lucy Corry, published by Penguin Random House NZ, RRP $55.00. Text © Lucy Corry 2021. Photography © Carolyn Robertson, 2021
