Sungold Tomato Beans

In a world with a million sungold tomato pastas, I want (and need!!) to introduce you to Sungold Tomato Beans! An easy, healthy-ish dinner recipe that I make on repeat, with dried beans or canned beans alike (it's versatile!) And if you don't have sungolds, don't worry, cherry tomatoes are totally fine, too.

INGREDIENTS

For the beans (canned bean method is in the Note below):
1/2 pound dried beans
1 head of garlic
1 shallot, peeled and halved
1 cup fresh parsley
2 1-inch long lemon peels
6-8 cups of water (enough to cover the beans)
2 tablespoons extra-virgin olive oil
1 tablespoon Diamond Crystal kosher salt, plus more to taste

For the sungold sauce:
2 pints sungold tomatoes (cherry tomatoes will also work)
1 large shallot, thinly sliced
3 calabrian chili peppers, chopped
Extra-virgin olive oil
Diamond Crystal kosher salt
1/2 cup whole milk ricotta cheese
1 cup fresh basil leaves

For serving:
Extra-virgin olive oil
1/2 teaspoon dried mint (or dried oregano)
1 sprig of fresh basil
4 slices your bread of choice

Note: to do this recipe with canned or jarred beans, add two cans of beans to a sauté pan (liquid and all, and put over medium heat around the time the tomatoes are getting saucy and beginning to burst. Add the jarred bean liquid similar to how I am adding the bean broth to the sungold tomatoes in the video. Less than 1/4 cup should suffice. Follow the rest of the video as-is!

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