White Beans And Tomatoes
|Dried great northern beans||1 Cup (16 tbs)|
|Yellow onion||1 Medium, quartered and secured with wooden toothpick|
|Carrot||1⁄2 , sliced|
|Finely chopped garlic||1 Teaspoon|
|Sea salt/2 teaspoons coarse salt||1 Teaspoon|
|Vegetable oil||4 Tablespoon, preferably cold-pressed safflower|
|Ripe tomatoes||2 Medium, peeled and sliced|
|Herb salt/Vegetable salt||To Taste|
|Finely chopped basil/Finely chopped fresh thyme / parsley||2 Tablespoon, garnish|
Discard any discolored beans.
Rinse remainder under cold running water.
Transfer to large bowl.
Add enough cold water to allow beans to expand at least 21/2 times, about 2 1/2 to 3 cups.
Let soak at least 8 hours or overnight.
Transfer beans and soaking liquid to heavy large saucepan or Dutch oven.
Add onion, carrot, 1/2 teaspoon garlic, bay leaf and salt and bring to boil over medium-high heat.
Reduce heat to low, cover and simmer about 1 hour.
Add 2 tablespoons oil, cover and continue cooking until beans are tender, about 30 minutes.
Drain and set aside.
Warm remaining oil in heavy large saucepan over low heat.
Add remaining garlic and stir 1 minute.
Blend in tomatoes.
Add salt to taste.
Increase heat to medium and cook 5 minutes.
Add beans, reduce heat to low and cook 5 minutes.
Sprinkle with basil, thyme or parsley.