Stewed White Beans with Tomatoes and Rosemary

Name: Stewed White Beans with Tomatoes and Rosemary
Ingredients: 1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed, and drained; 1 onion, 1 half finely chopped (1/2 cup); 1 carrot, cut crosswise into thirds; 1 celery stalk, cut crosswise into thirds; 1 dried bay leaf; 1 can (28 ounces) whole plum tomatoes, with juice; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 2 garlic cloves, minced; 1/8 teaspoon red-pepper flakes; 1 sprig rosemary; Coarse salt and freshly ground pepper

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Author : Martha Stewart

Stewed White Beans with Tomatoes and Rosemary

Instructions

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Step 1

Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf; discard.

Step 2

Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.

Step 3

Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm, and drizzle with oil just before serving.

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