Tuscan Beans In Summery Tomato Ragù
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
41
Spice
48
Sweetness
56
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Cannellini (dried)1 small
Onion (finely chopped)2 tbsps
Extra-Virgin Olive Oil2 tbsps
Unsalted Butter (divided)1 tsp
SugarDirections:
1
Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes
2
Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain
3
Cover beans with water by 2 inches in a 5-to 6-quart pot
4
Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes
5
Reserve 2 cups cooking water, then drain beans
6
Halve 1 cup tomatoes lengthwise and set aside
7
Pulse remaining tomatoes in a food processor until almost smooth
8
Preheat oven to 450°F with rack in middle
9
Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes
10
Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes
11
Whisk in remaining tablespoon butter, then stir in beans
12
Transfer to a 3-quart shallow baking dish
13
Sprinkle evenly with cheese, then scatter tomato halves over top
14
Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid)
15
Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks' note, below), then drain
16
Cover beans with water by 2 inches in a 5-to 6-quart pot
17
Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes
18
Reserve 2 cups cooking water, then drain beans
19
Halve 1 cup tomatoes lengthwise and set aside
20
Pulse remaining tomatoes in a food processor until almost smooth
21
Preheat oven to 450°F with rack in middle
22
Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes
23
Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes
24
Whisk in remaining tablespoon butter, then stir in beans
25
Transfer to a 3-quart shallow baking dish
26
Sprinkle evenly with cheese, then scatter tomato halves over top
27
Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes
28
Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid)
29
What to drink: Avignonesi Rosso di Toscana '05 Avignonesi Rosso di Toscana '05