-
1
If time allows, soak dried beans for several hours or overnight.
-
2
(If not, proceed, but expect cooking time to be somewhat longer.)
-
3
Place the drained beans in a large pot with all but a cup of the stock and the thyme, garlic, carrot, celery, and onion; add water if necessary (or more stock, if you have it) to cover.
-
4
Turn the heat to high and bring to a boil; partially cover and adjust the heat so the mixture simmers steadily.
-
5
Cook, stirring occasionally, until the beans are tender, about an hour.
-
6
Add about 1/2 teaspoon salt and some pepper.
-
7
Continue to cook, adding water if necessary, until the beans are quite soft, another 15 to 30 minutes or so.
-
8
Add the remaining cup of stock and raise the heat so the mixture bubbles energetically.
-
9
Cut the tomatoes in half through their equators, then, over the sink, shake and squeeze them to rid them of their seeds and some of their juices.
-
10
Chop finely and add to the beans.
-
11
Cook, stirring occasionally, until the beans are moist but not soupy, 10 to 15 minutes.
-
12
Taste and adjust the seasoning, then stir in the butter if youre using it and serve or refrigerate for up to 3 days before reheating and adding the butter.
-
13
(Or add water to cover and freeze for up to a month.)
