Slow-Cooked Tomato And Herb White Beans Recipe

Name: Slow-Cooked Tomato And Herb White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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 puree; 1 1/2 tablespoons chopped thyme

Servings: persons

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
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 puree
1 1/2 tablespoons chopped thyme

1
Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.
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. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
3
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 puree, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
4
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.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup dried navy beans, 6 cups water, 1 medium carrot, cut into 1-inch pieces, 1 medium white onion, coarsely chopped, and more.

Yes, Slow-Cooked Tomato And Herb White Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Tomato And Herb White Beans

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