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White Beans And Tomatoes

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Ingredients
  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
  Bay leaf 1
  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
Directions

Discard any discolored beans.
Rinse remainder under cold running water.
Drain well.
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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