SLOW-COOKED TOMATO AND HERB WHITE BEANS

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Slow-Cooked Tomato and Herb White Beans image

Provided by Susan Feniger

Categories     Bean     Garlic     Herb     Tomato     Side     Thanksgiving     Dinner     Rosemary     Bacon     Fall     Sage     Thyme     Potluck     Simmer     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 (side dish) servings

Number Of Ingredients 18

For beans:
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
For tomato sauce:
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

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, 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.
  • 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.

Santosh Das
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I'm not sure what went wrong, but my beans turned out mushy. I think I might have cooked them for too long.


Puruswotam Rai
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This recipe is a great way to get your kids to eat their vegetables. My kids love the beans and the sauce.


saleem shahzad
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I love the creamy texture of the beans in this dish. It's so comforting and satisfying.


Emily Vaske
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This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.


Barbara Barbie
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I'm a vegetarian and I'm always looking for new and exciting recipes. This dish is definitely a new favorite!


Fiddle Pants
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This recipe is a great way to use up leftover beans. I had a can of white beans in my pantry and this was the perfect recipe to use them up.


Victor Femowei
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I followed the recipe exactly and the dish turned out great! I served it over rice and it was a perfect meal.


Raelinn Proffitt
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This dish was a little bland for my taste. I think I'll add some more spices next time.


I B FF
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I'm not a big fan of beans, but this dish changed my mind. The beans were so tender and flavorful, and the sauce was amazing. I'll definitely be making this again.


Sundor Kolly
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This recipe is a keeper! It's easy to make and always turns out great. I love that I can throw everything in the slow cooker and forget about it until dinner.


Felipe Coronado
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I made this dish last night and it was a hit with my family! Everyone loved the creamy texture of the beans and the tangy sauce.


Mohamed Sylla
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This dish was absolutely delicious! The beans were tender and flavorful, and the sauce was rich and savory. I loved the addition of the herbs, which gave the dish a nice depth of flavor.