If you are looking for a comforting side dish this summer, this is it. Slow sautéed rainbow cherry tomatoes in garlic, sage and sea salt are the base of the dish. We add in white beans until they soften, lemon zest and garnish with pecorino Romano, a salty sheep’s cheese. Lemon juice and black pepper and you are good to go!

White beans are a great source of fibre and plant protein, supporting a healthy microbiome and assisting in efficient detoxification. From a nutrient perspective, they are also noticeably rich in folate, a B vitamin that supports the production of red and white blood cells. Folate plays an active role in supporting pathways associated with cardiovascular health, too.

This side dish is best served as a side dish with grilled fish or chicken to help slow the release of the carbohydrates, and a colourful salad extra fibre and nutrients. If you are enjoying this as a plant-based main dish, serve with a portion of quinoa to get a broad spectrum of essential amino acids.

 

Ingredients:
1 punnet of yellow cherry tomatoes
1 punnet of red cherry tomatoes
1 can of white beans, rinsed VERY well (BPA free can – Eden Organic is a good brand*)
1 clove of garlic
3 tbsp. chopped sage
2 tbsp. olive oil
1 tsp. sea salt
Black pepper
Juice and zest of 1 lemon
Pecorino Romano, optional

 

Directions:
In a large skillet, warm olive oil, garlic and sage on low heat. Add in cherry tomatoes and sea salt and sauté until they begin to soften. About 7 minutes, give or take. Add in the white beans and stir more. Taste if you need more salt, but if you are adding Pecorino cheese at the end, remember it is quite salty and you may not need more salt. Let soften for a few minutes and remove from the heat. Add in lemon juice, black pepper and lemon zest. Transfer to a serving dish and garnish with more zest and a few shavings of pecorino Romano. More fresh herbs, too if you wish.