Roasted Tomato, Cippoline Onion, and White Bean Salad

• 1 can canellini beans (or 1 pound dried cannelini, soaked overnight)
  
• salt to taste
  
• 1 lb cherry or grape tomatoes
  
• 1 lb cippoline or other small onion
  
• a few tablespoons of olive oil
  
• 1 1/2 tsp salt
  
• couple of basil leaves, chopped
  

Boil a large pot of water. Throw in cippolines for just one minute to blanch them, then remove and set aside to cool.

Cover beans by 1 inch with cold water, add a pinch of salt and cook at a bare simmer, covered but vented until beans are cooked—about 1⁄2 an hour for canned, 1 hour for dried. While beans are cooking, remove skin from blanched cippoline (it should just peel off) and put the cippoline and tomatoes into a 9 x 13 baking dish, toss with olive oil and salt. Roast, uncovered, at 500 degrees, for 30-45 minutes, until the tomatoes are browned and falling apart. Mix onion/tomato mixture and all juices (these are delicious!) with beans in a large bowl. Sprinkle with chopped basil. Serves 4.

*Hint: If you have leftovers, they are great pureed in the food processor and served on toasted baguette as a white bean bruschetta.

Adapted from Gourmet and smittenkitchen.com