roasted cherry tomatoes & white beans (This is good.)

Published: Mon, 09/22/25

** catechism * time leaves * hearty * shibboleth **

(This is good.) roasted cherry tomatoes & white beans (drawing of a cherry tomato and a white bean) / big white bean surrounded by starburst and the words the mighty butter bean / giant cherry tomato surrounded by starburst and the words the mighty cherry tomato! / rectangular piece of kale surrounded by starburst and the words a tolerable way to eat kale!

bullet points in the shape of cherry tomatoes alongside these listed ingredients: CHERRY TOMATOES, ~2 boxes; OLIVE OIL, 1/4c + 2 T; THYME LEAVES, fresh, ~1T; SALT + PEPPER, naturally; PARSLEY, chopped, 1/2c; LEMON ZEST, 2t; ONION, 1 medium, thinly sliced; GARLIC, 3 cloves, sliced; RED PEPPER FLAKES, ~1/2t; BUTTER BEANS, 2 cans; BROTH, 1 1/2 cups, or water; KALE, chopped, a big handful; and A BAGUETTE / 1. On a sheet pan, toss the tomatoes, 1/4 c olive oil,
thyme, salt, & pepper. Roast at 425 degrees for 20-25 minutes, until soft and browned around the edges.

(many cherry tomatoes on a sheet pan) / 2. Mix parsley and lemon zest and set aside. / 3. In 2T olive oil, saute onion, garlic, and red pepper flakes until soft. Add beans and broth, salt and pepper. Mash some of the beans with a spoon to thicken the liquid. Add kale & simmer. / (many big white beans)

4. When tomatoes are done roastin, take them out of the oven and pop in the baguette. Add tomatoes and all their juices to the stew, and simmer until bread is hot, about 5-10 minutes. / 5. Serve in shallow bowls with the lemon/parsley mixture sprinkled on top. Add flaky salt, more pepper, and/or more olive oil if you want. / Carolyn and alien creature sit at able with piece of baguette and bowl of stew. Alien: Why do we garnish it with parsley and lemon zest?
Carolyn: So everyone knows we're using an NY Times recipe;

Alien: Why do we add kale? Carolyn: TO make the recipe our own so Colu Henry knows we aren't violating their copyright. / Also so we don't have to make a salad./ Carolyn: And because it's colorful and tasty.

I love it when you send This is good. to others who might like it. Thank you!

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