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1
Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks note, below), then drain.
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2
Cover beans with water by 2 inches in a 5- to 6-qt pot.
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3
Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes.
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4
Reserve 2 cups cooking water, then drain beans.
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5
Halve 1 cup tomatoes lengthwise and set aside.
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6
Pulse remaining tomatoes in a food processor until almost smooth.
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7
Preheat oven to 450F with rack in middle.
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8
Cook onion, celery, and garlic in oil and 1 Tbsp butter with 1/4 tsp each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes.
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9
Add tomato puree, thyme, sugar, 3/4 tsp salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes.
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10
Whisk in remaining Tbsp butter, then stir in beans.
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11
Transfer to a 3-qt shallow baking dish.
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12
Sprinkle evenly with cheese, then scatter tomato halves over top.
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13
Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes.
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14
Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).
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15
Notes from Gourmet Magazine:.
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16
To quick-soak beans, cover with water by 2 inches in a 5- to 6-qt heavy pot and bring to a boil, then boil 1 minute.
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17
Remove from heat and cover, then soak 1 hour.
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18
Drain, discarding water.
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19
Beans can be cooked 1 day ahead.
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20
Cool in liquid, then chill.
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21
Tomato ragu can be made 1 day ahead and chilled.
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22
Dish can be assembled (but not baked) 8 hours ahead and chilled.
