*Pomodori, Fagioli, e Cipolline
Pomodori, Fagioli, e Cipolline (Roasted Tomatoes, Beans, & Onions)
This Tuscan dish features cannellini beans and roasted vegetables.
Serve as a side dish or on its own with a nice Tuscan wine and crusty bread.
2 lbs firm potatoes peeled and cut into 1 1/2" pieces
2 lbs small cipollini onions, trimmed and peeled
1 fennel bulb cut into 1 1/2" pieces
2 cups cherry tomatoes or other tomatoes that roast well like plum tomatoes
3 cups cooked cannellini beans*
1/4 cup good Tuscan extra virgin olive oil
Salt & pepper to taste
Fresh thyme sprigs for garnish
Preheat oven to 400 F. In a roasting dish, combine potatoes, cipollini, and fennel.
Toss in enough olive oil to coat and season with salt and fresh ground black pepper.
Place in your preheated oven for 15-20 minutes.
Add tomatoes to the roasting pan and roast for an additional 10 minutes or until potatoes and fennel are tender and golden brown.
When done, pull your vegetables out of the oven, then add the cooked cannellini beans. Toss them all together with remaining olive oil.
Remove from your baking dish and place into your serving dish.
Garnish with thyme and serve.
*We recommend using cannellini beans from Tuscany as they have a firm yet smooth texture that will hold up well.