• Ingredients: 33
  • Serves: 6
  • Prep: 30 min
  • Bake: 4 hr (includes quick-soaking beans)

Slow-cooked tomato and herb white beans with bacon slices, chopped, extra-virgin olive oil, medium white onion, chopped, minced garlic, kosher salt, tomatoes, chopped, canned tomato purée, chopped thyme. To make this slow-cooked tomato and herb white beans for 6 persons you will need 30 min for preaparation and 4 hr (includes quick-soaking beans) for baking.

Ingredients

For beans:

  • 1 cup dried navy beans
  • 6 cups water
  • 1 medium carrot, cut into 1-inch pcs.
  • 1 medium white onion, coarsely chopped
  • 4 thyme sprigs
  • 1 rosemary sprig
  • 1 sage sprig
  • 1 tsp. kosher salt

For tomato sauce:

For peas:

  • 1 package frozen peas
  • 3 tbsps. water
  • 2 tbsps. unsalted butter

Salad

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

Soak beans:

  1. Step 1 Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks’ note, below), then drain.

    For this step you will need

Cook beans:

  1. Step 2 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.

    For this step you will need

Make tomato sauce while beans simmer:

  1. Step 3 Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes.

    For this step you will need

  2. Step 4 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.

    For this step you will need

  3. Step 5 Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.

    For this step you will need

Finish beans:

  1. Step 6 Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot.

    For this step you will need

  2. Step 7 Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

Nutrition information

Calories 317 Carbohydrates 33 g (11%)
Fat 17 g (26%) Protein 11 g (23%)
Saturated Fat 4 g (18%) Sodium 853 mg (36%)
Polyunsaturated Fat 2 g Fiber 12 g (47%)
Monounsaturated Fat 10 g Cholesterol 10 mg (3%)