Post by Loupy on Nov 11, 2012 13:49:14 GMT -7
Slow-Cooked Tomato and Herb White Beans
Recipe by Susan Feniger and Kajsa Alger
www.gourmet.com/recipes/
Serves 6 (side dish)
Active time:30 min
Start to finish:4 hr (includes quick-soaking beans)
These soupy beans resonate with the deep notes of tomato, garlic, and thyme.
Ingredients:
For Beans
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 tablespoon kosher salt
For tomato sauce
3 bacon slices, chopped
1/4cup extra-virgin olive oil
1 medium white onion, chopped
1/4 cup minced garlic (from 1 to 2 heads)
3/4 teaspoon kosher salt
1lb tomatoes, chopped (3 cups)
1/2 cup canned tomato purée
1 1/2 tablespoons chopped thyme
Directions:
•Soak beans:
Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks’ note, below), then drain.
•Cook beans:
Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-qt 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.
•Make tomato sauce while beans simmer:
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 tsp pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes.
Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
•Finish beans:
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.
• •cooks’ notes: To quick-soak beans, cover with water by 2 inches in a 3-qt heavy saucepan and bring to a boil, then boil 1 minute.
Remove from heat and cover, then soak 1 hour.
Drain, discarding water.
Dish can be made 2 days ahead and chilled.
Thin with water if necessary while reheating.
© 2012 Condé Nast. All rights reserved
Recipe by Susan Feniger and Kajsa Alger
www.gourmet.com/recipes/
Serves 6 (side dish)
Active time:30 min
Start to finish:4 hr (includes quick-soaking beans)
These soupy beans resonate with the deep notes of tomato, garlic, and thyme.
Ingredients:
For Beans
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 tablespoon kosher salt
For tomato sauce
3 bacon slices, chopped
1/4cup extra-virgin olive oil
1 medium white onion, chopped
1/4 cup minced garlic (from 1 to 2 heads)
3/4 teaspoon kosher salt
1lb tomatoes, chopped (3 cups)
1/2 cup canned tomato purée
1 1/2 tablespoons chopped thyme
Directions:
•Soak beans:
Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks’ note, below), then drain.
•Cook beans:
Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-qt 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.
•Make tomato sauce while beans simmer:
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 tsp pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes.
Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
•Finish beans:
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.
• •cooks’ notes: To quick-soak beans, cover with water by 2 inches in a 3-qt heavy saucepan and bring to a boil, then boil 1 minute.
Remove from heat and cover, then soak 1 hour.
Drain, discarding water.
Dish can be made 2 days ahead and chilled.
Thin with water if necessary while reheating.
© 2012 Condé Nast. All rights reserved
