SLOW-COOKED TOMATO AND HERB WHITE BEANS RECIPE | EPICURIOUS.COM
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.
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Make tomato sauce while beans simmer:
- Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp,
- 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.
- 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
- minutes.
- 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.
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