Season-bridging baked beans with cherry tomatoes
Here's a bean dish that bridges the summer and fall seasons by featuring nutty beans and blistered cherry tomatoes, baked together with lots of olive oil until bubbly and golden.
- ½ lb beans, cooked according to our guide
- Good olive oil
- 1 yellow onion, sliced
- 5-6 anchovy filets packed in oil
- 4-5 sprigs thyme, woody stems removed
- 1 tsp fennel seeds
- ½ tsp crushed red pepper flakes (optional)
- Salt & freshly ground pepper
- 1 cup cherry tomatoes
- Crusty bread and flaky salt, for serving
Heat about 1 tbsp olive oil in a large skillet over medium heat. Add sliced onions and sauté, stirring often until they turn golden brown, about 10-15 minutes. Add anchovy filets and stir, using a wooden spoon to break them up. Once anchovies are fully incorporated, add thyme, fennel seeds, and crushed red pepper (if using). Season with salt and pepper and sauté until fennel seeds are lightly toasted and fragrant. Transfer to a plate or bowl and set aside.
Wipe any remnants from the pan, return to medium heat, and add tomatoes. Cook, gently shaking the skillet from time-to-time to brown and blister tomatoes on all sides.
Preheat the oven to 350 degrees. Once beans are cooked, lightly strain and transfer to a casserole dish with the onion mixture and tomatoes. Season with salt and pepper to taste and spread evenly. Top with a little too much olive oil and cook for 20-30 minutes, or until beans are golden and bubbly.
Enjoy with crusty bread and flaky salt.