Summer Ragout of White Beans, Tomato and Sweet Onion

By mirelsonp

Uses sumemr ingredients. Serve as a vegarian entre or with grilled pork.

Ingredients

• 1 tablespoon olive oil
• 6 ounces sweet onion, such as Vidalia or Maui Maui, cut into 1/4-inch dice (1 1/2 cups)
• Salt
• 1 large rib celery, cut into 1/2-inch dice (about 3/4 cup)
• 1 1/2 pounds ripe tomatoes, peeled and seeded, cut into 1/2-inch dice (2 cups; see Notes)
• 1/2 cup dry white wine
• 1/2 teaspoon sugar, or more to taste
• Freshly ground black pepper
• 3 cups cooked cannellini beans (may use 2 2/3 to 3 cups canned no-salt added cannellini beans, rinsed and frained)
• 1 cup low-sodium chicken broth
• 22 basil leaves, chopped (3 tablespoons)

Details

Servings 6

Preparation

Step 1

Heat the oil over medium heat in a large, shallow braising pan or skillet. Add the onion and a pinch of salt; cook for 2 minutes, stirring. Add the celery and cook for 6 to 8 minutes, until the vegetables are soft. Add the tomatoes, wine sugar and pepper to taste; increase the heat to medium high and cook for 3 to 5 minutes, until the liquid has reduced by half.

Reduce the heat to medium-low; add the cooked beans and broth, stirring to incorporate. Taste, and adjust the seasoning as needed. Partially cover and cook for 15 minutes, adjusting the heat to keep the liquid barely bubbling at the edges.

If after 15 minutes the mixture looks soupy, uncover completely, increase the heat to medium-high or high and bring to a boil; cook just until the mixture reduces enough that the beans are moist but not swimming in liquid.

Remove from the heat and stir in the chopped basil. Serve hot or at room temperature.

Notes: Too peel tomatoes, bring a pot of water to a boil over high heat, or fill a bowl with very hot water. Use a sharp knife to score a shallow "X" in the bottom of each tomato. Place the tomatoes in the water for 1 to 2 minutes, then transfer to a bowl. When the tomatoes are cool enough to handle, discard the loosened skins.

To cook the beans, place a generous 1 cup dried cannellini beans ina medium bowl; add water to cover by at least 1 inch, and let the beans soak overnight at room temperature. Drain, then transfer to a medium saucepan. Add water to cover the beans by an inch or two. Bring to a boil over high heat, then reduce the heat to medium-low and cook for about 75 minutes or until cooked through. Drain the beans, then spread them out on a baking sheet to cool. Use right away, or transfer to an airtight container and refrigerate for up to 4 days. (The yield is about 3 cups.)