SLOW-COOKED TOMATO AND HERB WHITE BEANS RECIPE | EPICURIOUS.COM

Steps:

• 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-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.
• Make tomato sauce while beans simmer:
• Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp,
• 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 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
• minutes.
• Cooks' notes:
• •To quick-soak beans, cover with water by 2 inches in a 3-quart 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.