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1
For the beans: Place the beans in a saucepan and add cold water to cover by 2 inches.
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2
Bring to a boil, cover, and remove from the heat.
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3
Let stand for 1 hour, then drain.
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4
Return the beans to the saucepan along with the onion, celery, carrot and bay leaf.
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5
Add water to cover by 2 inches.
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6
Slowly bring to a simmer over medium-low heat.
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7
(If you heat them too fast, the skins may break.)
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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.
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9
Add salt, to taste, and continue cooking until the beans are tender but not mushy.
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10
Remove from the heat and let cool in the liquid.
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11
(You can prepare the beans to this point 1 to 2 days ahead; cover and refrigerate.)
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12
Preheat the oven to 300 degrees F. Drain the beans and discard the vegetables but reserve the liquid.
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13
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.
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14
Stir in tomato puree, simmer about 10 seconds, then add beans and white bean liquid.
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15
Sprinkle top with cherry tomatoes, thyme, parsley, red pepper flakes, and 1 cup olive oil.
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16
Season with salt and pepper, to taste.
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17
Bake, uncovered, for 30 minutes.
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18
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.
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19
Michael's Notes: When the recipe calls for swirling in 1 tablespoon olive oil at the end, that's the moment to get out your best extra-virgin olive oil.
