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Mediterranean Roasted Tomato and Bean Salad

For this dish, we use Whole Spice Lamb Rub, which blends salt with thyme, chili, rosemary, garlic, spearmint, lemon, onion and black pepper. You can substitute any blend of spices that you enjoy.

(Serves 4-6)

1 Lb. cherry tomatoes
2 Tbs. Whole Spice Lamb Rub
1 Tbs. olive oil (to drizzle on the pan)
2 Tbs. olive oil (to mix with tomatoes and spices)
10 whole cloves of fresh garlic
1 cup dried white northern beans, soaked overnight in cold water, then drained
1/2 tsp. salt
1 cup basil leaves, freshly chopped
2 Tbs. lemon juice
Black pepper and salt, to taste

Set the oven to 325 degrees.
Drizzle 1 TBS oil on a baking pan.
Halve the tomatoes from the stem end; use a sharp knife to remove the stems, if you wish. 
Toss the tomatoes and garlic cloves with 2 Tbs. oil and Lamb Rub, then lay them (tomatoes with the cut side down) in the pan.
Bake for 2 to 4 hours, or until the tomatoes are completely softened and wilted. (Depending on the tomatoes, they may take longer to cook.)
Once they have started to wrinkle, remove tomatoes from the oven and allow to cool.

Place the navy beans in a heavy, large saucepan. 
Add enough cold water to cover by 2 inches; bring to boil. 
Reduce heat to medium-low and simmer 30 minutes. 
Add salt and continue to simmer until beans are tender but still hold their shape, about 15 minutes longer.
Drain beans and place in large bowl.
Mix in the tomatoes and garlic — including the oil and spices from the roasting pan — with the chopped basil, lemon juice and salt and pepper.