I concocted this recipe on Saturday morning, I'm still not sure if it stands alone as a cold salad or if it would be better served warm side dish. I'm leaning toward the latter. Either way it's rich and flavorful with a mix of slow roasted tomatoes, smoky tempeh and creamy ricotta. Ingredients:
- 5 roma tomatoes, slow roasted
- 2-15 oz. cans of cannellini beans, drained and rinsed
- 6 strips of tempeh bacon, cooked
- 1-1/2 cup of spinach, wilted
- 1/2-3/4 cup of ricotta cheese
- 1/2 cup of red wine vinegar (balsamic works too)
- salt & red to taste
- olive oil
- Quarter tomatoes, drizzle with olive oil and S&P and slow roast in the oven at 225 degrees F for 3 hours. (See Smitten Kitchen's recipe for more detailed instructions).
- Combine white beans, tempeh bacon and spinach in a bowl. Coat with a touch of olive oil to prevent the ingredients from sticking.
- Once the tomatoes are done, cut each quarter into strips and add to the white bean mixture.
- Add in ricotta cheese and mix together until all of the ingredients are coated.
- Slowly work in the vinegar to help thin out the mixture a bit.
- Sprinkle in salt and pepper (I used garlic salt and ground red pepper) to taste. Combine.
- Can be served warm or cold. Should last about 2 days in the fridge.
Serves about 4. To serve it warm you can just pop it in the microwave for about a minute to heat the beans through.
Note: I'll be traveling for the next week all over the Southeast. More on this later.