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White Beans with Cherry Tomatoes and Dill

White Beans with Cherry Tomatoes and Dill

  • Makes
    4-6 servings
  • Cook Time
    15 minutes
Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, chopped

  • 2

    carrots, peeled, halved and thinly sliced

  • 1

    pint cherry or grape tomatoes

  • Kosher salt and ground black pepper

  • 4

    medium garlic cloves, finely chopped

  • ½

    teaspoon red pepper flakes

  • 2

    cups Simple White Beans with Sage

  • ¼

    cup finely chopped fresh dill

  • 2

    ounces feta cheese, crumbled (½ cup)

  • Lemon wedges, to serve

In a nonstick 12-inch skillet over medium-high, heat the oil until shimmering. Stir in the onion, carrots, tomatoes and 1 teaspoon salt.

Cover and cook, stirring occasionally, until the tomatoes begin to burst and the vegetables are tender, about 10 minutes. Add the garlic and pepper flakes and cook, stirring, until fragrant, about 30 seconds.

Reduce to medium, stir in the beans and cook, stirring occasionally, until heated through, about 2 minutes. Remove from the heat, then stir in half the dill.

Taste and season with salt and black pepper, then transfer to a serving bowl. Top with the remaining dill and drizzle with additional oil. Serve crumbled feta and lemon wedges.