roasted vegetables with buttered navy beans & rice
guys, i’m just going to GUSH over how amazing this meal is. (i’m eating it right now and i can barely contain my excitement!) today at the market, i stopped by one stall that had some sad looking tomatoes, but it also had these amazing multi-colored cherry tomatoes for $0.75 a basket. they looked so good that i knew i had to make a really amazing dinner with them.
this is realllllly easy to make:
- put rinsed cherry tomatoes & asparagus in a baking pan.
- add in herbs (we used fresh because they’re in season and cheappp) - basil, thyme, and the white bulbs from some green onions. (you could use onion powder or onions instead, that’s just what we had on hand.)
- lightly dust salt over the whole pan, enough to just barely coat all the veggies. drizzle on some olive oil, using my patented “food network” technique (put your thumb halfway over the bottle opening, give your best guy fieri impression, and drizzle.)
- bake at 400F for about 15 minutes, or until the asparagus is cooked all the way through. we used thin asparagus, so your cooking time might differ.
while that’s cooking, put some rice on to boil, and prep the navy beans. they should be softened already, so if you’re using dried, cook them in advance; if they’re canned, just drain & rinse them. put the beans in a sautee pan with a tablespoon of non-dairy butter, and mix them around on low heat until the butter is dissolved. set aside.
when everything is done cooking, mix it all together and eat! the tomatoes should be incredibly juicy and sweet, the asparagus earthy and a little salty. soooo good, try it out if you can!
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