Tomato And White Bean Casserole

Bursting with fresh flavor from cherry tomatoes, shallots, basil, parsley, and capers, it features layers of flavor and textural complexity. It makes a fabulous side dish, but thanks to the addition of white beans, it’s substantial enough to be served for lunch or dinner.

Why you’ll love this recipe

Light but satisfying. If you’re craving recipes that are a little lighter as we head into spring, this is a great option. It’s light and fresh, but more substantial and satisfying than a panzanella salad (its inspiration).
If you’re looking for another recipe that brings the freshness of spring in a cozy package, you gotta check out this Savory Asparagus Galette with Ricotta. Or, for a salad that’s light and fresh but satisfying, try this Pearl Couscous and Lentil Salad. Or if you’re just trying to figure out that can of white beans, check out this round-up of delicious bean recipes. Layers of fresh flavor. We start with a layer of sweet cherry tomatoes, mild and subtly sweet shallots, and earthy thyme, which get baked together with white beans and toasty bread. Then they’re covered with a nutty cashew parm and an herby caper gremolata, which brings the brininess of capers, the pungent sharpness of raw garlic, and the herbaceous zip from fresh basil and parsley. So much goodness! Textural contrast. A dish with varying textures is always a win in my book. Here, the top pieces of bread get golden and crunchy, whereas the pieces submerged in the casserole get softened and melt into the background. The cherry tomatoes remain juicy, some of them retain their shape while others wrinkle up into caramelized goodness. And the cashew parm covers everything with a subtle crunch. For a summer casserole that has all kinds of crispy textural goodness, be sure to bookmark this Crispy Zucchini and Corn Casserole.

How to make this Tomato and White Bean Casserole

Cut the bread into 3/4-inch (2 cm) cubes. Toss with extra virgin olive oil and lightly sprinkle with salt. Bake at 350°F (176°C) for 10 minutes. Slice the cherry tomatoes or grape tomatoes. Plating them on a pretty tray is not necessary but makes for a nice photo. Add the sliced tomatoes and shallots to a very large bowl, separating the shallots into rings as much as possible. Add the chopped garlic, thyme leaves, and white beans to the tomato-shallot mixture. Drizzle in extra virgin olive oil and season with salt and pepper. Add the toasted bread cubes to the tomato-shallot mixture and toss to combine. Transfer the mixture to a 3-quart/3-liter baking dish. Bake at 350°F (176°C) for 35 to 40 minutes until the tops are golden brown. Meanwhile, make the Cashew Parm. Add the cashews, nutritional yeast, salt, and extra virgin olive oil to a food processor. Pulse the Cashew Parm mixture repeatedly until fine and crumbly (pulse, not blend). Meanwhile, make the Caper Gremolata with the basil, parsley, garlic, capers, and flaky salt. Finely chop the parsley and basil. Grate the garlic on top of the herbs, and chop the capers into the mixture. Sprinkle with flaky salt. Top the casserole with the Cashew Parmesan. Place the pan under the broiler for a few minutes until nicely browned. Allow to cool slightly, then top with the Caper Gremolata.

Substitutes for this Recipe

Cherry Tomatoes? Grape tomatoes work great. Regular tomatoes do not (too watery). Fresh Thyme? You can substitute the 1 tablespoon thyme leaves with 1 teaspoon dried thyme, or simply omit it. Cannellini Beans? You can easily substitute a smaller white bean, such as navy beans or Great Northern Beans.

Expert Tips

If you’re cooking for 1 or 2 or don’t want leftovers, you can easily halve this recipe and bake it in an 8×8-inch (20×20 cm) pan. You won’t need to use all of the Cashew Parm when you first sprinkle it on the top of the casserole (I used 1/2 to 2/3 of it). Not to worry though because it has a great shelf life (store in an airtight container at room temperature or in the fridge for several weeks). You can sprinkle it on salads, soups, roasted veggies, beans or lentils, or anywhere you want a nutty crunch. You can also sprinkle more of it on top of the casserole when reheating leftovers (see below). Don’t skip the caper gremolata! The capers add an occasional salty, briny bite that is lovely with the tomatoes and shallots. The fresh herbs bring a lot of bright zippiness and complexity to this dish. And the raw garlic peppers this dish with the occasional sharp bite.
I hope you give this Tomato and White Bean Casserole a try! If you do, please leave a rating and review below with your feedback and tag me on Instagram with your remakes :)