Stewed White Beans with Tomatoes and Rosemary

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Ingredients

  • 1 pound dried white beans, such as Great Northern or cannellini, picked over, rinsed, and drained
  • 1 onion, 1 half finely chopped
  • 1 carrot, cut
  • 1 celery stalk
  • 1 dried bay leaf
  • 1 can 28 ounce whole plum tomatoes, with juice
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 2 garlic cloves, minced
  • red-pepper flakes
  • sprig rosemary
  • Salt & pepper

Directions

  1. Soak beans in water overnight. Drain, and transfer to a large pot. Cover beans with 4 inches water. Add the intact half of the onion, the carrot, celery, and bay leaf. Bring to a boil. Reduce heat, and simmer until beans are tender but not bursting, about 1 hour. Drain, and remove onion, carrot, celery, and bay leaf.
  2. Pulse tomatoes, with juice, in a food processor until coarsely chopped. Heat oil in a medium heavy-bottomed pot over medium heat. Add chopped onion, the garlic, and red-pepper flakes. Cook, stirring occasionally, until onion and garlic are tender but not browned, about 3 minutes. Add tomatoes and rosemary. Bring to a boil.
  3. Add beans, and simmer, stirring occasionally, until tomato sauce thickens, about 20 minutes. Season with salt and pepper.
  4. Serve over pasta, rice or vegetables.

Enjoy!

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