- 1
Ingredients
- 1 (16-ounce) package dried Great Northern beans
- 1 medium onion peeled
- 1 whole clove
- 8 cups water
- 1 teaspoon salt
- 2 garlic cloves peeled
- 1 bay leaf
- 1 tablespoon olive oil
- 1 1/2 cups chopped onion
- 4 garlic cloves minced
- 1/4 teaspoon sugar
- 6 cups chopped seeded peeled tomato
- 2 teaspoons chopped fresh thyme
- OR
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/4 cup thinly sliced fresh basil
- OR
- 1 tablespoon dried basil
- Cooking spray
- 1/2 cup fresh breadcrumbs
- 1/2 cup finely grated fresh Parmesan cheese
Preparation
Step 1
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans. Bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans, and set aside. Wipe pan dry with a paper towel. Return beans to pan.
Stud onion with whole clove. Add clove-studded onion, 8 cups water, salt, 2 garlic cloves, and bay leaf to beans. Bring to a boil; reduce heat, and simmer 45 minutes or until beans are tender. Drain beans in a colander over a bowl; reserving 2 cups cooking liquid. Discard onion, garlic, and bay leaf.
Preheat oven to 425º.
Heat oil in pan over medium-high heat. Add chopped onion; sauté 5 minutes. Add minced garlic and sugar; sauté 30 seconds. Reduce heat to medium. Add tomato; cook, uncovered, 10 minutes, stirring frequently. Stir in beans, 2 cups reserved cooking liquid, thyme, and pepper; simmer, uncovered, 20 minutes or until bean mixture is thick, stirring occasionally. Stir in basil.
Spoon bean mixture into a 3-quart baking dish coated with cooking spray. Combine breadcrumbs and Parmesan cheese; sprinkle over top. Bake at 425º for 20 minutes or until browned.
Serving Size: 1 cup