Name: Slow-Cooked Tomato and Herb White Beans
Cook time: 30 min
Total time: 4 hr (includes quick-soaking beans)
Yield: Makes 6 (side dish) servings
Ingredients: 1 cup dried navy beans; 6 cups water; 1 medium carrot, cut into 1-inch pieces; 1 medium white onion, coarsely chopped; 4 (3-inch) thyme sprigs; 1 (3-inch) rosemary sprig; 1 (3-inch) sage sprig; 1 teaspoon kosher salt; 3 bacon slices, chopped; 1/4 cup extra-virgin olive oil; 1 medium white onion, chopped; 1/4 cup minced garlic (from 1 to 2 heads); 3/4 teaspoon kosher salt; 1 pound tomatoes, chopped (3 cups); 1/2 cup canned tomato purée; 1 1/2 tablespoons chopped thyme

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Slow-Cooked Tomato and Herb White BeansJohn Kernick

These soupy beans resonate with the deep notes of tomato, garlic, and thyme. Meant to be served with the country hash , they would also go well with pork chops or grilled sausages.

Cooks' notes:

•To quick-soak beans, cover with water by 2 inches in a 3-quart heavy saucepan and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
•Dish can be made 2 days ahead and chilled. Thin with water if necessary while reheating.

Recipe notes

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