Tuscan Tomato Beans with Burrata
The summer farmers market next to my work is officially back, and obviously I had to sneak out and wander through!
I found the most beautiful rosemary sourdough focaccia and immediately knew dinner needed to be built around this bread. (My mom later declared it the best bread she has ever had… so clearly the bread was the main character.)
After a week of fighting off a cold, I wanted something simple and cozy that still felt special. These tomato white beans with creamy burrata came together with a few pantry staples and ended up being the perfect easy dinner.
Sometimes the best meals start with one really good ingredient and a little kitchen side quest.
Recipe at a Glance:
Prep Time: 10 min Cook Time: 25 min Total Time: 35 min Serves: 3-4
Ingredients:
2 tbsp olive oil
1 small shallot, diced
1/2 red bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 can cannellini beans, drained and rinsed
1 tsp Italian seasoning
¼ tsp red pepper flakes (optional)
Salt + pepper, to taste
½ cup fresh basil, chopped
3 small balls of burrata cheese
Balsamic vinegar, for drizzling
Fresh rosemary focaccia or crusty bread, for serving
Instructions:
1. Preheat the oven
Preheat the oven to 400°F.
2. Build the tomato bean skillet
In an oven-safe skillet, heat olive oil over medium heat. Add shallot and red pepper and cook for 5–7 minutes, until softened. Add garlic and cook for 30 seconds until fragrant.
3. Add the tomatoes and beans
Stir in the diced tomatoes, cannellini beans, Italian seasoning, red pepper flakes, salt, and pepper. Let everything simmer for 5 minutes.
4. Bake
Transfer the skillet to the oven and bake for 10-15 minutes, until the tomatoes are jammy and the beans are bubbling.
5. Finish with burrata
Remove from the oven and let cool for a few minutes. Add the burrata on top, then finish with olive oil, a drizzle of balsamic vinegar, black pepper, and fresh basil.
6. Serve
Serve warm with rosemary focaccia or crusty bread for scooping.
