Ottolenghi's Chilli Braised Tomatoes and Beans
By Yotam Ottolenghi
Published on 02 February 2026
A simple and speedy supper for two by Yotam Ottolenghi. Stir in your pasta of choice for a more substantial meal, or serve simply with plenty of crusty bread to mop up the garlicky, oily juices.Time and servings
35 minsTotal time
2Servings
5 minsPrep time
30 minsCooking time
Ingredients
- 250g cherry tomatoes
- 1 tin cannellini beans, drained and rinsed
- 4–5 thyme sprigs, leaves picked
- 3 garlic cloves, sliced
- 50g pitted black olives
- 1 tsp Ottolenghi Aleppo and other chillis blend
- ½ tsp Ottolenghi Sweet & Smokey Seasoning
- 1 tbsp sherry vinegar
- 120ml olive oil
- 10g basil leaves, roughly torn
- Crusty bread, to serve
Method
Step 1
Heat the oven to 200°C/180°C fan/gas 6.Step 2
While the oven preheats, place half the tomatoes in a medium, shallow ovenproof dish (about 26cm in diameter). Halve the remaining tomatoes and add them to the dish along with the beans, thyme, garlic, olives, chilli blend, spice blend, vinegar and oil. Season to your liking, then mix well and bake for 30 mins.Step 3
Once baked, stir through fresh basil leaves and serve in the baking dish with salad or crusty bread, if you like.