White Beans with Tomatoes

This is such a tasty side dish even if you don't like beans you will love this. Make it as hot or mild as you like. It has a definite Mexican flair but the first time I made it I served it with fish and it was the perfect combination of flavors to balance out the meal.

Servings: 6     Prep time: 30 min     Cooking time: 20 min
Utensils: oven proof frying pan or individual ramekins

White Beans
1 tab olive oil
1 can white kidney beans (cannellini) - drained & rinsed
1 can Muir Glen's fire roasted tomatoes - diced
1 tsp oregano
tsp salt
tsp coarse ground pepper
tsp cumin
tsp Adobo paste - see directions below
4 cloves of garlic minced
After baking drizzle and top with:
crumbled gorgonzola cheese
Herbshot's cilantro paste in squeeze bottle


Brush or spray the pan or ramekins with olive oil. Mix all of the ingredients together and place in frying pan or divide into the ramekins. Bake at 350 degrees F for 20 min. Remove and drizzle with cilantro paste and top with cheese.

Adobo paste - put one can of smoked jalapeones with Adobo sauce into a food processor and pulse until a soothe paste. This is a great all round hot sauce with excellent flavor. Keeps for several weeks refrigerated in an air tight container. tsp for medium and 1 tsp for hot.

Alternative Recipe Ideas

  • Individual ramekins for dinner parties.
  • This dish can be made ahead and refrigerated making it a perfect diner party side.
  • It can also be used as a vegetarian main dish.
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    This recipe brought to you by Chef Gary from Rocky Creek Valley Farm