Stewed White Beans with Tomatoes

By á-3821

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

Preparation

Step 1

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.