![\"\"](\"https:\/\/debslunch.com\/new-recipes\/wp-content\/uploads\/2023\/09\/roastedtomatoes-beans.jpg\")
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Takes: 45 mins. to one hour
\nServes: 4-6<\/p>\n
This recipe includes tomatoes two ways \u2013 roasted and in a sauce with a bit of Korean gochujang. It\u2019s based on a recipe by the British food writer and cookbook author Nigel Slater<\/a>, who uses butter beans, which is what the Brits and some US Southerners call lima beans. I used giant white Corona beans from Rancho Gordo<\/a> (sometimes available at Willy Street Co-op). You can use any meaty white beans in this recipe, such as great northern beans or cannellini beans; I think even garbanzo beans would work, either canned or cooked from dried. You can also use any type of tomatoes \u2013 I roasted slicers and used Romas in the sauce \u2013 but again use what you got. Be sure to drizzle a few spoonfuls of the roasted tomato juices over each serving, and serve with crusty bread for mopping up the sauce, possibly yeasted corn bread<\/a>.<\/p>\n More about the bread: Cookbook author and photographer Heidi Swanson has been posting recipes to her 101 Cookbooks blog for close to 20 years, and this cornbread is an early one, from 2007, and works beautifully as written. I tweaked Heidi\u2019s method just slightly: I made a sponge with all of the water and yeast, and let that rise for about an hour until nice and bubbly. Then I added the remaining flour, and cornmeal, oil, honey, and corn. I omitted the chives, and also used a combination of white and whole wheat flour, instead of the white whole wheat suggested. Finally, instead of doing a rise at the ball of dough phase I shaped my rolls and let those rise for about another hour, and baked them. Heidi suggests baking the rolls in muffin tins which would be pretty if you have fluted ones, as shown in the top picture \u2013 I baked my rolls in 2 cake pans, and got 16 as promised in the recipe. Scroll aaallll the way down for a pic!<\/p>\n For the roasted tomatoes: For the beans and sauce: Takes: 45 mins. to one hour Serves: 4-6 This recipe includes tomatoes two ways \u2013 roasted and in a sauce with a bit of Korean gochujang. It\u2019s based on a recipe by the British food writer and cookbook author Nigel Slater, who uses butter beans, which is what the Brits and some US Southerners call … <\/p>\n
\n5-8 tomatoes, depending on size and how many people you\u2019re serving
\n3-4 tablespoons of olive oil<\/p>\n
\n1 1\/2 to 2 cups chopped onions
\nsalt and fresh ground pepper to taste
\n3 tablespoons olive oil
\n3 cloves of garlic, peeled and shopped or put through a press
\n3\/4 pound tomatoes, slicers or Romas, chopped \u2013 peeling optional
\n2 teaspoons yellow mustard seeds
\n1 teaspoon ground cumin
\n1-2 tablespoons gochujang, depending on your taste for heat
\n2 14-ounce cans white beans, drained, saving about 1\/2 cup of the liquid, OR 2 1\/2 to 3 cups white beans cooked from dried, with about 1\/2 cup of the cooking liquid
\nChopped fresh herbs, such as basil or parsley, optional<\/p>\n\n
![\"\"](\"https:\/\/debslunch.com\/new-recipes\/wp-content\/uploads\/2023\/09\/yeastedcornrolls.jpg\")
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