Warm White Beans, Tomatoes and Basil with Cheese (Recipe)

A terrific, late-summer recipe that’s easy to make



My tomato harvest has been very skimpy this year — the polar opposite of last year’s overwhelming bonanza, when my friends and neighbors started to avoid me in case I pressed them to take a few more pounds. I grow heirloom varieties and somehow got the tags mixed up when I started the seedlings in spring. Of course, it turns out that the biggest, best, juiciest, most hurricane-proof tomatoes in my meager crop, ones that I’d really like to be able to identify, are labeled “Mystery.” Oh well. I’ve already saved seeds to grow them again next year, and they’ll be called Mystery from now on.

If you’re like me, still clinging to the last gasp of summer, check out this recipe that blends the classic summery flavors of tomato and basil with warm white beans. It’s a tasty side dish (I often serve it with Moroccan-style chicken), and it’s a good centerpiece for lunch — just add some crusty bread, maybe a green salad and a glass of white wine. Use any fresh tomato (not the tasteless ones from the supermarket) and the last of the basil before it goes to seed. Everyone I’ve served this to asks for the recipe, which comes, slightly altered, from The Brilliant Bean. It’s a breeze to prepare.

Warm White Beans, Tomatoes and Basil with Cheese

  • 4 or 5 medium red, ripe tomatoes, chopped coarse
  • 2 tsp minced garlic
  • ¾ cup chopped fresh basil
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • ½ cup light virgin olive oil
  • 2 cans cannellini beans, 15 oz. each, undrained
  • ½ cup grated Parmesan
  • ½ lb. Fontina cheese, cut into ¼-inch dices
  1. Combine the chopped tomatoes, garlic, basil, salt and pepper in a bowl with the olive oil. Cover and leave at room temperature for about three hours, mixing every once in a while. (It smells wonderful.)
  2. Put the beans and their liquid in a saucepan with ½ cup of water. Slowly heat through at a fairly low temperature (you don’t want the beans to break up).
  3. When the beans are hot, drain and quickly rinse them under hot water and put them in a serving bowl. Immediately add the cheeses and toss gently until they start to melt. Stir in the tomato-basil mix. Serve warm or at room temperature.

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About This Blog

Lynn Hazlewood is the former editor of Hudson Valley Magazine and a frequent restaurant reviewer. A shameless booster of local eateries and food producers, she cooks from scratch, makes a terrific risotto, and hopes to live long enough to sample every good restaurant in the Valley.

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