Baked Tomato Beans {vegan – sans gluten}

Bon ok j’ai carrément déserté le blog et puis me revoilà mais je ne m’oblige en rien, je publie ici seulement si j’en ai envie. Je me rends compte aussi de l’importance qu’a ce blog pour certains alors il reste là et vit à mon rythme ! S’il y a bien un plat ultra simple que j’adore faire en été, et quand la température le permet, c’est bien les haricots à la tomate ! Vous connaissez déjà la satisfaction extrême des tomates rôties au four, c’est un peu la même idée mais en y ajoutant des haricots pour en faire un plat complet ! You can eat them as is, with a piece of country bread or integrate them with a linguini type pasta dish, mamamia what happiness !

A few simple ingredients are enough to make a super tasty and balanced dish. !

If the heart tells you, you can make this recipe with fresh beans but since we know each other, the lazy team, we just have to open a can of white beans and that's it. ! In short, an easy recipe to make, because good, we don't all have time to spend an hour in the kitchen for each meal ! And a little bonus point, this dish is also eaten cold and is just as delicious, plan for leftovers !

Baked Tomato Beans {vegan – sans gluten}

POUR 4 PEOPLE

2 cans of white beans or ingots
500 g small tomatoes or cherry tomatoes
1 bulb of garlic
1 sprig of thyme
1 sprig of rosemary
fresh basil
you sell
olive oil

Rinse the beans then put them in a baking dish.
Cut the tomatoes into quarters and add them to the beans.
Separate the garlic cloves, leave the skin on and add them to the rest of the ingredients.
Add the thyme and rosemary sprigs, salt and a good drizzle of olive oil.
Bake 30 minutes at 200°.
Enjoy hot or cold !