Air Fryer Roasted Tomatoes and Butter Beans with Herby Breadcrumbs

Roasted Tomatoes and Butter Beans with Herby Breadcrumbs


Serves 2 as a substantial main, or 4 with a side salad of dressed rocket 

Prep Time: 15 minutes
Cook Time: 50-60 minutes

Ingredients:

4 large, ripe summer tomatoes


1 (720g) jar butter beans


30g Parmesan cheese, grated

3 slices stale bread, crusts removed


2 cloves garlic,

Sliced
10g parsley, finely chopped

15 ml olive oil


125 ml vegetable stock

Salt and pepper, to taste


*Omit the parmesan to make this dish vegan

Top Tip:
Increase the protein of this dish by blending 150g of tofu with 150ml vegetable stock (in addition to whats listed above) and add this protein packed tofu cream into the beans before baking.

Instructions:


Drain the butter beans reserving 125ml of the liquor. Discard the rest,
Preheat your air fryer to 160°C (320°F) on the roast function.
Cut the tops off the tomatoes to remove the stems to expose the jelly like interior. Push slivers of garlic into the exposed tomato flesh.
In a deep roasting tray, suitably sized for your air fryer, spread the drained butter beans and pour the vegetable stock over them. Sprinkle the grated Parmesan cheese on top and stir to combine.
Place the prepared tomatoes on top of the beans and stock. Drizzle with olive oil and season with salt and pepper.

Roast in the air fryer at 160°C (320°F) for 35-45 minutes, or until the tomatoes are gooey and soft but still holding their shape. The cooking time may vary depending on the size of the tomatoes.
While the tomatoes are roasting, blitz the stale bread in a food processor to make breadcrumbs. Mix in the chopped parsley. Drizzle with the remaining 2.5 ml of olive oil and mix well.
Once the tomatoes are ready, top each tomato with the breadcrumb mixture.


Return the tray to the air fryer and cook at 160°C (320°F) for an additional 7-10 minutes, or until the topping is golden and crispy.
Serve the roasted tomatoes and butter beans hot, with a crispy breadcrumb topping.

Enjoy.