Farinata With Roasted Tomato And Caramelized Onion Butter Beans
Farinata With Roasted Tomato And Caramelized Onion Butter Beans
Ingredients
For the Farinata
- 1 1/2 cups chickpea flour
- 2 cups water
- 1/4 cup olive oil, plus 2 tablespoons for baking
- 1 teaspoon salt
For the Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Caramelized Onion Butter Beans
- 2 yellow onions, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1/2 teaspoon fresh rosemary, chopped, or 1/4 teaspoon dried
- 2 cans canned butter beans, 15-ounce each, drained and rinsed
- 1 1/2 cups vegetable stock, or water
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
In a large mixing bowl, combine the chickpea flour and 2 cups of water. Whisk thoroughly until a smooth batter forms, ensuring there are no lumps. Stir in 1/4 cup of olive oil and 1 teaspoon of salt. Cover the bowl and let the batter rest at room temperature for at least 1 hour, or up to 4 hours. This resting period is crucial for the farinata's texture.
⏱️ 5 min00
- 2
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Arrange the halved cherry tomatoes on the baking sheet. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to coat. Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized. Set aside.
⏱️ 25 min•🌡️ 400
- 3
While the tomatoes are roasting, prepare the caramelized onions. Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced yellow onions. Cook slowly, stirring occasionally, for 25-35 minutes, or until the onions are deeply golden brown and very soft. This process cannot be rushed.
⏱️ 35 min00
- 4
Once the onions are caramelized, stir in the fresh thyme and fresh rosemary. Cook for 1 minute until fragrant. Add the drained and rinsed butter beans to the skillet. Pour in the vegetable stock. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a gentle simmer and cook for 10-15 minutes, or until the liquid has slightly reduced and the flavors have melded. Keep warm.
⏱️ 15 min00
- 5
Increase the oven temperature to 450°F. Place a 10-inch cast iron skillet or a round baking pan in the oven with 2 tablespoons of olive oil. Heat for 10-15 minutes, or until the oil is shimmering and very hot. Carefully remove the hot skillet from the oven.
⏱️ 15 min•🌡️ 450
- 6
Give the rested farinata batter a final whisk. Carefully pour the batter into the hot skillet. It should sizzle immediately. Return the skillet to the oven and bake for 25-30 minutes, or until the farinata is set, golden brown, and crispy around the edges.
⏱️ 30 min•🌡️ 450
- 7
Once baked, carefully remove the farinata from the oven. Let it cool in the skillet for a few minutes before sliding it onto a cutting board. Cut into wedges. Top each wedge with a generous spoonful of the caramelized onion butter beans and a portion of the roasted tomatoes. Serve warm.
⏱️ 5 min00
Kitchen Tools
Nutrition Facts (per serving)
Farinata With Roasted Tomato And Caramelized Onion Butter Beans
For the Farinata
- 1 1/2 cups chickpea flour
- 2 cups water
- 1/4 cup olive oil, plus 2 tablespoons for baking
- 1 teaspoon salt
For the Roasted Tomatoes
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Caramelized Onion Butter Beans
- 2 yellow onions, thinly sliced
- 3 tablespoons olive oil
- 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried
- 1/2 teaspoon fresh rosemary, chopped, or 1/4 teaspoon dried
- 2 cans canned butter beans, 15-ounce each, drained and rinsed
- 1 1/2 cups vegetable stock, or water
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, freshly ground, as needed
Instructions
- 1
In a large mixing bowl, combine the chickpea flour and 2 cups of water. Whisk thoroughly until a smooth batter forms, ensuring there are no lumps. Stir in 1/4 cup of olive oil and 1 teaspoon of salt. Cover the bowl and let the batter rest at room temperature for at least 1 hour, or up to 4 hours. This resting period is crucial for the farinata's texture.
⏱️ 5 min00 - 2
Preheat your oven to 400°F. Line a baking sheet with parchment paper. Arrange the halved cherry tomatoes on the baking sheet. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss gently to coat. Roast for 20-25 minutes, or until the tomatoes are softened and slightly caramelized. Set aside.
⏱️ 25 min•🌡️ 400 - 3
While the tomatoes are roasting, prepare the caramelized onions. Heat 3 tablespoons of olive oil in a large skillet or Dutch oven over medium-low heat. Add the thinly sliced yellow onions. Cook slowly, stirring occasionally, for 25-35 minutes, or until the onions are deeply golden brown and very soft. This process cannot be rushed.
⏱️ 35 min00 - 4
Once the onions are caramelized, stir in the fresh thyme and fresh rosemary. Cook for 1 minute until fragrant. Add the drained and rinsed butter beans to the skillet. Pour in the vegetable stock. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a gentle simmer and cook for 10-15 minutes, or until the liquid has slightly reduced and the flavors have melded. Keep warm.
⏱️ 15 min00 - 5
Increase the oven temperature to 450°F. Place a 10-inch cast iron skillet or a round baking pan in the oven with 2 tablespoons of olive oil. Heat for 10-15 minutes, or until the oil is shimmering and very hot. Carefully remove the hot skillet from the oven.
⏱️ 15 min•🌡️ 450 - 6
Give the rested farinata batter a final whisk. Carefully pour the batter into the hot skillet. It should sizzle immediately. Return the skillet to the oven and bake for 25-30 minutes, or until the farinata is set, golden brown, and crispy around the edges.
⏱️ 30 min•🌡️ 450 - 7
Once baked, carefully remove the farinata from the oven. Let it cool in the skillet for a few minutes before sliding it onto a cutting board. Cut into wedges. Top each wedge with a generous spoonful of the caramelized onion butter beans and a portion of the roasted tomatoes. Serve warm.
⏱️ 5 min00