Slow-Cooked Tomato and Herb White Beans |
|
 |
Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 6 |
|
These soupy beans resonate with the deep notes of tomato, garlic, and thyme. Meant to be served with the country hash , they would also go well with pork chops or grilled sausages. Ingredients:
1 cup dried navy beans |
6 cups water |
1 medium carrot, cut into 1-inch pieces |
1 medium white onion, coarsely chopped |
4 (3-inch) thyme sprigs |
1 (3-inch) rosemary sprig |
1 (3-inch) sage sprig |
1 teaspoon kosher salt |
3 bacon slices, chopped |
1/4 cup extra-virgin olive oil |
1 medium white onion, chopped |
1/4 cup minced garlic (from 1 to 2 heads) |
3/4 teaspoon kosher salt |
1 pound tomatoes, chopped (3 cups) |
1/2 cup canned tomato purée |
1 1/2 tablespoons chopped thyme |
Directions:
1. Soak beans: Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.
2. Cook beans: Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-quart heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
3. Make tomato sauce while beans simmer: Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
4. Finish beans: Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
5. Cooks' notes: To quick-soak beans, cover with water by 2 inches in a 3-quart heavy saucepan and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water. Dish can be made 2 days ahead and chilled. Thin with water if necessary while reheating.
|
|