Slow-Cooked Tomato and Herb White Beans

Ingredients

• •1 cup dried navy beans
• •6 cups water
• •1 medium carrot
• •1 medium white onion
• •4 sprigs thyme sprigs
• •1 sprig rosemary sprig
• •1 sprig sage sprig
• •1 teaspoon kosher salt
• •3 slices bacon
• •¼ cup extra-virgin olive oil
• •1 medium white onion
• •¼ cup minced garlic
• •¾ teaspoon kosher salt
• •1 pound tomatoes
• •½ cup canned tomato purée
• •1½ tablespoons chopped thyme

Cooking Instructions

1. 1.

   Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.

   720 min

2. 2.

   Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-quart heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.

   90 min

3. 3.

   Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.

   52 min

4. 4.

   Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

   45 min