Slow-Cooked Tomato And Herb White Beans
Serves: 5
Mckayla Luettgen
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Navy Bean (dried)6 cups
Water1 medium
Carrot (cut into 1-inch pieces)1 medium
White Onion (chopped)1.5 tbsps
Thyme (chopped)3 tsp
Kosher Salt1 cup
Extra-Virgin Olive Oil1 cup
Tomato Puree (canned)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
Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain
3
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
4
Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more
5
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
6
Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more
7
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
8
Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes
9
Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes
10
Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes
11
Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes
12
Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes
13
Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes
14
Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes
15
Finish beans: Discard carrot and herb sprigs
16
Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot
17
Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes
18
Discard carrot and herb sprigs
19
Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot
20
Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes