Go Back

White Beans with Roasted Cherry Tomatoes

6 servings
Alubias con Jitomatitos Asados, Courtesy Chef Roberto Solis


  • 2 pints cherry tomatoes
  • 4 tablespoons olive oil, divided
  • Kosher or coarse sea salt to taste
  • 2 cups cooked canellini beans
  • 1/2 red onion, peeled and sliced into thin strips
  • 2 fresh xcatic chiles (or blond or banana chiles), charred or roasted, seeded and cut into thin strips
  • 1/4 pound Longaniza chorizo (or Mexican chorizo), casings removed
  • 1/2 cup bitter orange juice or its substitute
  • 1/2 cup chopped cilantro

To Prepare

  • Preheat oven to broil. In a small roasting dish, toss to combine tomatoes, 2 tablespoons olive oil and a pinch of salt. Broil until tomatoes are charred and softened but still hold their shape, about 10 minutes. Transfer tomatoes to a large bowl and fold in beans, onions and chiles.
  • Heat the remaining 2 tablespoons olive oil in a small sauté pan over medium heat and cook the chorizo until crisp and browned, about 5 to 6 minutes. Add to bowl with bean mixture and gently fold to combine. Finish with bitter orange juice, cilantro and salt to taste.