Step 1

In a large bowl, soak beans overnight in plenty of cold water.

Step 2

The next day, strain the beans and add to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring to a simmer over medium heat. Cover and simmer until beans are soft but not mushy, 45 minutes to 2 hours. Just before the end of cooking, add salt to taste.

Step 3

Remove bouquet garni and vegetables and discard. Reserve cooking liquid for later.

Step 4

Meanwhile, in a wide saucepan over medium-low heat, warm the oil. Add the chopped onion and cook gently until soft but not colored, 6 to 7 minutes. Add garlic and cook for 1 to 2 minutes more.

Step 5

Stir in tomatoes, cooked beans, and rosemary. Simmer for 10 to 15 minutes, adding some of the bean liquid if the stew is dry. ☞TESTER TIP: Any cooked bean liquid that doesn’t get used in the stew can be frozen and used as a vegetable broth.

Step 6

Season well with salt, black pepper, and sugar, to taste. The mixture should be loose and juicy but not swimming in liquid.