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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Lightly oil a 10-inch square oven-proof pan and put in the onion, 1/2 tsp oil and 1/2 tsp vinegar. | 2. Arrange the tomatoes, cut side up, on a 9x13-inch lightly oiled baking sheet, rub tomatoes with the remaining oil and salt well (or eliminate the salt to your liking). | 3. Heat oven to 475°F and bake the onions for about 40 minutes and the tomatoes for about 1 hour. | 4. Switch positions of the pans halfway through the baking. | 5. Pour beans and their liquid into a saucepan add thyme, bring to a boil, reduce heat and simmer 3-4 minutes, stir. | 6. Strain the beans over a bowl and reserve the liquid. | 7. Place beans in a serving bowl and tap all the herbs from the strainer onto the beans. | 8. Chop 8 tomato halves and stir into the beans along with the fresh basil and onions. | 9. Moisten with a bit of the reserved bean water if you wish, season to taste with salt and pepper. | 10. Arrange the remaining tomato halves around the edge of the salad in the serving bowl. | 11. Serve warm or at room temperature. | 12. Drizzle the balsamic vinegar over the salad and then serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1		cut	60.0	14.01	1.65	0.15
olive oil	2 1/2	teaspoons		99.45	0.0	0.0	11.25
balsamic vinegar	2	tablespoons		28.16	5.4496	0.1568	0.0
rom tomato	14		cut	-	-	-	-
salt				-	-	-	-
cannellini	3	cans	canned	-	-	-	-
thyme	2	tablespoons	chopped	4.848	1.1736	0.2669	0.0806
basil	2	tablespoons	chopped	1.219	0.1404	0.16699999999999998	0.0339
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.