❈ Roasted White Beans ❈

Place the beans in a medium bowl and cover with water by 2–3 inches
(5-7.5cm). Soak overnight or for 10 hours.

When ready to cook, drain and rinse the beans, and place them in a
large pot. Cover with at least 2 inches (5cm) of water to account for
expansion. Place the pot over high heat and bring to a boil, then reduce
the heat to medium-low and simmer for about 30 minutes or until the
beans are soft but not mushy. Remove from the heat and drain.

Preheat the oven to 350°F (180°C). In a large bowl, combine the bell
peppers, onions, garlic, cooked beans, olive oil, tomato paste mixture,
oregano, sea salt, and black pepper. Toss gently to avoid breaking
the beans.

Transfer the mixture to a large casserole dish. Place the halved cherry
tomatoes on top and then add the hot water to the dish by pouring it
into a corner and tilting the dish so that the water spreads across the
surface. (Do not pour the water directly over the casserole as this will
wash off the olive oil.)

Cover the dish with foil and place in the oven to roast for about 1 hour
or until the peppers are soft, adding small amounts of hot water, 2
tablespoons at a time, if the beans appear to be drying out. After 1 hour,
remove the foil and roast for 10 more minutes.

Remove the dish from the oven and set aside to cool for 5 minutes
before serving. Store covered in the refrigerator for up to 3 days.