Stewed White Beans with Tomatoes

Stewed White Beans with Tomatoes
Stewed White Beans with Tomatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 lb dried white beans

  • 1 onion, half finely chopped

  • 1 carrot, cut into thirds

  • 1 celery stalk, cut into thirds

  • 1 bay leaf

  • 28 oz can whole plum tomatoes, undrained

  • 2 Tbsp olive oil

  • 2 garlic cloves, minced

  • 1/8 tsp. red pepper flakes

  • 1 sprig rosemary

Directions

Soak beans overnight. Drain and transfer to a large pot. Cover with 4 inches water. Add intact half of onion, carrot, celery and bay leaf. Bring to a boil, reduce heat and simmer until tender but not bursting, about 1 hour. Drain and remove onion, carrot, celery and bay leaf; discard. Pulse tomatoes with juice in a food processor until coarsly chopped. Heat oil over med-heat. Add chopped onion, garlic and red pepper flakes. Cook, stirring occasionally until onion is tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil. Add beans and simmer, stirring occasionally until tomatoe sauce thickens, about 20 minutes. Season with salt and pepper. Serve warm.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: