Confit Of White Beans With Roasted Tomato And Orecchiette Fagioli All'Uccelletto
Serves: 2
Ashlynn O'Reilly
1 January 1970
Based on User reviews:
41
Spice
55
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1.5 cups
Cannellini Bean (dried)1
Bay Leaf12 cloves
Garlic (peeled and lightly crushed)3 cup
Tomato Puree1 cup
Cherry Tomatoes (halved)1 tbsp
Thyme Leaves (chopped fresh)Directions:
1
For the beans: Place the beans in a saucepan and add cold water to cover by 2 inches
2
Bring to a boil, cover, and remove from the heat
3
Let stand for 1 hour, then drain
4
Return the beans to the saucepan along with the onion, celery, carrot and bay leaf
5
Add water to cover by 2 inches
6
Slowly bring to a simmer over medium-low heat
7
(If you heat them too fast, the skins may break
8
) Adjust the heat to maintain a bare simmer and cook, uncovered, until the beans are almost tender, 20 minutes or longer, depending on the age of the beans
9
Add salt, to taste, and continue cooking until the beans are tender but not mushy
10
Remove from the heat and let cool in the liquid
11
(You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate
12
) Preheat the oven to 300 degrees F
13
Drain the beans and discard the vegetables but reserve the liquid
14
In a preheated casserole pan that can go from the stove top to the oven, pour in 1/4 cup olive oil, add garlic cloves and allow to caramelize, about 1 to 2 minutes
15
Stir in tomato puree, simmer about 10 seconds, then add beans and white bean liquid
16
Sprinkle top with cherry tomatoes, thyme, parsley, red pepper flakes, and 1 cup olive oil
17
Season with salt and pepper, to taste
18
Bake, uncovered, for 30 minutes
19
Remove from the oven and let rest for 15 to 20 minutes, then stir in the remaining 1 tablespoon olive oil, taste for seasoning, and serve over orecchiette pasta