Roasted Tomatoes, Beans and Onions

Andrea Wyner
  • Yield: 8 to 10 servings

If the small, squat onions known as cipolline are not available, you can substitute 4 quartered sweet red onions or 4 heads of garlic with the tops removed.


2pounds potatoes, peeled and cut into 2-inch pieces
2pounds cipolline onions, about 1 1/2 inches in diameter, trimmed and peeled
1-- bulb fennel, cored and cut lengthwise into eighths
1/4cup extra-virgin olive oil
-- Sea salt and freshly ground black pepper to taste
2cups cherry tomatoes
3cups cooked cannellini beans
3sprigs fresh thyme for garnish


  1. Preheat the oven to 400F.
  2. Place the potatoes, onions, and fennel in a roasting pan. Add the olive oil andtoss well to coat. Season with salt and pepper to taste.
  3. Roast, turning occasionally, for 20 minutes. Add the tomatoes and roast another 10 to 15 minutes, or until the potatoes and cipolline are fork-tender and golden brown. Add the beans, garnish with thyme, and serve at once.

Recipe reprinted with permission from Cucina Povera: Tuscan Peasant Cooking by Pamela Sheldon Johns (Andrews McMeel Publishing, 2011).


Learn more about cooking with different types of onions from Relish Cooking Show Chef Brian Morris.

Watch the video