White Beans With Roasted Tomatoes

1. 1

   Cook beans: Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak. Drain well in a colander.

2. 2

   Blanch onions in boiling salted water , 1 minute, then drain and peel.

3. 3

   Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.

4. 4

   Roast tomatoes while beans are cooking: Put oven rack in upper third of oven and preheat oven to 500u00b0F

5. 5

   Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up.

6. 6

   Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.

7. 7

   Assemble dish: Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

* Per serving · 4 servings · Values may vary.