WHITE BEANS WITH ONIONS AND OVENBAKED TOMATOES

Life is beginning to feel easier here, the air is warmer and softer, I see blossoming trees all over the place, not to speak about all the new vegetables that are beginning to pop up. Right now I am having a story with thin, fresh Tropea onions, my absolute favourite onion. They come from Tropea in Calabria and are so sweet and flavourful that you can almost eat them like apples and now when I can get the first ones, I have been buying them in loadfuls. Almost. So whatever I make have to have my onions in it which leads to thyme because that is my favourite onion herb that I just have to add whenever I cook/fry/braise them. So when I was thinking about what to add to my white coco beans, a Tuscan variety that is smaller and more tender than the cannellini bean, onions was my obvious choice and then I just felt like eating some oven-baked tomatoes so I added that as well and it turned into a nice and tasty dish. It really did.

WHITE BEANS WITH ONIONS AND OVENBAKED TOMATOES

white beans, cooked
spring onions of some type you like, if you can find Tropea onions, buy them!
tomatoes, not too big
thyme
salt
extra-virgin olive oil

- Quarter the tomatoes, drain them of liquid if they are too watery, and put these in a oven-proof form, sprinkle a little salt and drizzle some olive oil over them before baknig them in a pre-heated oven (150°C/300°F) until they are soft and has dried up a bit, it’s difficult to say how long time it takes because it depends on how big your tomatoes are.
- Cut the onions in wedges and cook them slowly with thyme in olive oil until they are soft and slightly golden. Add a little salt.
- Mix the beans with the onions, add as much of the oilve oil and thyme you feel like.
- Cut the tomato wedges into smaller pieces and add to the beans before serving.

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