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DJ Blatner

Registered Dietitian Nutritionist

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Slow Roasted Tomatoes with Giant Beans & Olives

Slow Roasted Tomatoes with Giant Beans & Olives

By: DJ Blatner, RDN

DJ Blatner is a registered dietitian nutritionist and certified specialist in sports dietetics. She is the author of two award-winning books: The Flexitarian Diet and The Superfood Swap.

DJ starred in (and won!) the primetime reality TV show on ABC called, My Diet Is Better Than Yours. She has worked as the dietitian for the Chicago Cubs, Lifetime Television, Shape Magazine, People Magazine, Wild Oats healthfood store, and exclusive spas. She appears regularly on national TV such as Good Morning America.

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Branch out beyond black beans and enjoy this folate-rich butter bean recipe.

 

Print Recipe

Ingredients

  • 1 pound (about 7) plum tomatoes, halved
  • Cooking spray
  • 6 cloves whole garlic, peeled
  • 2 Tablespoons olive oil
  • Salt and pepper, to taste
  • 2 cans (15 ounces each) butter beans, rinsed and drained
  • 1 can (2.25 ounces) sliced black olives
  • 1/2 cup chopped fresh parsley
  • Balsamic vinegar, to taste

Directions

  1. Preheat oven to 350 degrees F.
  2. Put tomatoes (flesh side up) and whole garlic cloves in a 3 quart baking dish misted with cooking spray. Drizzle with olive oil and sprinkle salt and pepper on top. Bake for 30 minutes.
  3. Add beans and olives to tomatoes and bake an additional 30 minutes.
  4. Stir in parsley and balsamic vinegar.

Nutritional Facts for Slow Roasted Tomatoes with Giant Beans & Olives

1/2 cup

0

Daily Value %*

8%

9%

5%

0%

9%

8%

32%

16%

%

4%

15%

%

* Daily Value % based on a 2000 calorie diet.

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