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OVEN BAKED BUTTER BEANS AND BABY TOMATOES

A delicious and easy dish that is fulfilling and high in flavors. I love to cook on the side some millet but you could go for rice or quinoa. And the cherry on the cake is to add some grated chili vegan cheese on top. It's my actual favorite winter dish.
Keyword baby tomatoes, butter beans, millet
Prep time 10 minutes
Cook time 30 minutes
Servings 2

INGREDIENTS

BEANS AND BABY TOMATOES WITH GRATED CHEESE

  • 1 can butter beans (400 g)
  • 500 g baby tomatoes, cut in halves
  • 8 fresh basil leaves
  • 2 garlic cloves, cut in halves (keep the skin)
  • 2 to 4 tbsp olive oil
  • Salt and pepper to taste
  • 1 tbsp cumin
  • 80 g almond cheagan with chili flakes from Jomon Bahrain, grated - or any other vegan cheese spiced with chili flakes or plain (in this case, add half chili chopped with the grated cheese or chili flakes)

MILLET (quinoa or rice)

  • 1 cup millet
  • 1 garlic clove, cut in half
  • 1 rosemary sprig
  • Salt and pepper to taste
  • 1 tbsp olive oil

INSTRUCTIONS

BEANS AND BABY TOMATOES WITH GRATED CHEESE

  • Switch on the oven to 185C (fan).
  • Wash the basil leaves and set aside on a towel paper. Then wash the baby tomatoes and cut them in halves. Line a medium rectangle baking dish with parchment paper and add the tomatoes.
  • Open the white beans can, rinse them and add them to the baking dish.
  • Add 4 pieces of garlic (with skin), cumin, salt and pepper, 4 fresh basil leaves. Pour over olive oil and mix well with a wooden spoon until well combined.
  • Place in the oven and bake for 30 minutes, stirring once or twice.
  • In the meantime, grate 80 g of almond cheagan with chili flakes (vegan cheese) and set aside for later.

MILLET

  • Then, cook 1 cup of millet with 2 cups of water or according to your packet instructions.
  • Add 1 garlic clove cut in half, 1 rosemary sprig, salt and pepper to the pan.
  • I usually cook the millet until it boils, reduce the heat to medium heat, and simmer for 15 to 20 minutes. Remove the rosemary sprig and garlic. Add a bit of olive oil to the millet and separate them using a spoon so that there is no clumps.

ASSEMBLE YOUR 2 PLATES

  • Divide the cooked millet in 2 and garnish 2 big plates. Take out the oven dish, remove the garlic skin, and place back the garlic pieces. Serve roasted beans and tomatoes on top of the millet. Add grated vegan cheese on top and fresh basil leaves. Add extra fresh pepper and enjoy immediately this delicious winter dish.