The bright acidity of the green tomatoes balances the richness of the beans. Patting the cut side of the tomatoes dry allows them to form a good crust when searing. Hold your nerve and allow them to develop a nice crust before flipping.
Ingredients
4 green tomatoes
2 cups white beans, cooked (either fresh or canned)
5 garlic cloves
1/2 bag spinach or arugula
Method
Cut the tomatoes into thick slabs and pat the cut side dry
Mince the garlic with a pinch of salt
In a medium sauce pan, heat a large glug of olive oil and gently cook the garlic until soft
Add the beans and toss with the garlic oil
When the beans have softened a bit, slightly smash with the back of a spoon
In a separate frying pan, heat a glug of neutral oil until smoking
Sear the tomatoes on each side until well-browned
Remove from the pan and sprinkle with salt
Dress the greens with a splash of olive oil and sprinkle of salt
Spoon the beans into serving bowls, top with the tomatoes, and then the greens