Average: 0 (0 votes)
Active time
15 minutes
Total time
25 minutes
4-6 servings

5-6 cipollini onions

1 pint assorted cherry or grape tomatoes

1 tablespoon plus 1 teaspoon olive oil

1 clove garlic, minced

1 (15-ounce) can cannellini beans, rinsed

1 sprig rosemary, leaves removed and finely chopped

1/16 teaspoon salt

1/16 teaspoon pepper

¼ cup parsley, chopped


1. Heat oven to 400 degrees.

2. Line a sheet pan with parchment paper and spread out tomatoes and onions. Drizzle with 1 tablespoon olive oil. Cook for 20 minutes or until they appear blistered.

3. While tomatoes are cooking, heat a saucepan to medium-high. Add 1 teaspoon olive oil and garlic. Sauté until garlic is fragrant.

4. Add beans and rosemary to the saucepan.

5. When tomatoes and onions are done, mix with beans, rosemary, garlic, salt, and pepper in a large bowl. Garnish with parsley.

Recipe courtesy of Emilia Petrucci and Oldways. Media: contact us for permission to reprint and for a hi-res image. 


Calories: 97
Total Fat: 3.7g
Saturated Fat: 0.4g
Sodium: 51mg
Carbohydrate: 12.6g
Fiber: 3.6g
Sugar: 2.4g
Added Sugar: 0g
Protein: 4g

Yield: 4-6 servings

How'd it Taste?

susan leopold
Can I copy the photo? I almost never cook a recipe that has no pic.
Hi Susan, You’re welcome to print out this page, including the photo, for your own use! However, if you’re asking whether you can reuse this photo on another website or as part of a printed publication of any kind, we need to grant specific permission. Please email media@oldwayspt.org with the details of your request. Either way, thanks for checking out our site!

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