Stewed White Beans with Tomatoes & Rosemary

This side dish, which is definitely reminiscent of French cooking, could be made into a meatless entree with a salad. This one takes awhile (about 2 hours total time commitment), so make this when you are home on the weekend or otherwise have a free afternoon.

I have adapted this recipe slightly from a recipe that I found in Martha Stewart Living.

STEWED WHITE BEANS WITH TOMATOES & ROSEMARY

Recipe Notes

This recipe calls for one 28-oz. can of whole plum tomatoes, which you must eventually puree. I skipped that step and used one 28-oz. can of crushed tomatoes (such as DeCento).

Ingredients

• 1 lb. dried white beans (such as Great Northern or cannellini beans), picked over, rinsed, and drained
• 1 onion, finely chopped
• 1 carrot, cut crosswise into thirds
• 1 celery stalk, cut crosswise into thirds
• 1 dried bay leaf
• 28-oz. can crushed tomatoes
• 2 tbsp. extra-virgin olive oil
• 2 garlic cloves
• 1/8 tsp. red pepper flakes
• 1 whole sprig of rosemary

Instructions

1. Soak beans in water overnight. Drain and transfer to a large pot. Cover beans with 4 inches of water.

2. Add onion, carrot, celery, and bay leaf. Bring to a boil. Reduce heat and simmer (covered) for one hour.

3. Drain and remove carrot, celery, and bay leaf.

4. Heat oil in a heavy-bottomed pot over medium heat. Add garlic and red-pepper flakes. Cook, stirring occasionally, until garlic is tender but not browned (approximately 3 minutes).

5. Add tomatoes and rosemary. Bring to a boil.

6. Add beans and cooked, chopped onion. Stir occasionally until tomato sauce thickens, approximately 20 minutes. Season with salt and pepper and serve warm. Beans may be refrigerated after cooking for up to three days.