White Beans with Roasted Cherry Tomatoes

From Nutrition Action

See variation with Cleo's oil and vinegar in this blog

The roasted tomatoes make this side dish a summer "must have"
August 15, 2013
Author: Kate Sherwood in: Healthy Recipes

Roasting the tomatoes brings out their tart-sweet juiciness. But if you don’t want to turn on the oven, sauté the tomatoes and garlic in the oil with ½ tsp. of fresh thyme leaves instead.

Time to prepare: 40 minutes

Ingredients:
2 pints cherry tomatoes, halved
5 cloves garlic, sliced
5 sprigs thyme
2 Tbs. extra-virgin olive oil
1 15 oz. can no-salt-added cannellini beans, drained and rinsed
¼ tsp. kosher salt
freshly ground black pepper

Directions: 
• Preheat the oven to 425° F.
• In a 9″ x 13″ baking dish, toss the tomatoes, garlic, and thyme with the oil. Roast until the tomatoes start to brown and the garlic is tender, about 30 minutes.
• Remove and discard the thyme sprigs.
• Toss the beans with the tomatoes and garlic. Season with the salt and pepper.

Serves 4.

Nutrition Information:
Per serving (1 cup)—
Calories: 180
Sodium: 160 mg
Total Fat: 8 g
Saturated Fat: 1 g
Carbohydrates: 21 g
Protein: 6 g
Fiber: 6 g