Comfort Food!

comfort food! ~Vanessa Lauria

Here's a shot from last night's dinner- a dish I reserve for when I've got some time in the kitchen and am craving rib-sticking comfort food. YUM! It does take a while, but most of the time is waiting (plus it's totally worth it!). You can also take a more hands-off approach and use a slow cooker, but I love any reason to use my cast iron casserole. Just promise me you won't use canned beans- they need to soak up all the flavors. Cooking dried beans creates the tastiest bean broth (pot liquor).

I make a few alterations when I cook this recipe- namely making a spice sachet from cotton twine and cheesecloth for the herbs I don't have fresh. If I have sauce made from earlier in the week, I will use it instead of making a new batch. I omit the bacon and replace the white beans for my all time favorite beans...

AHHHH! An absolute must for all you foodies: Christmas Lima Beans. Creamy, chestnut-y, fabulous. I order them yearly here.  What a treat!

Oooh, I'm rambling a bit. One last bit: I treat this as a main dish and serve it over polenta (recipe I use). I use the leftover bean broth as the water in the recipe!

Enjoy! ~Vanessa

SLOW-COOKED TOMATO AND HERB WHITE BEANS

Full credit for the recipe goes to Gourmet!

SERVES 6 (SIDE DISH)

• ACTIVE TIME:30 MIN
 
• START TO FINISH:4 HR (INCLUDES QUICK-SOAKING BEANS)

OCTOBER 2009

FOR BEANS

• 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 tablespoon kosher salt

FOR TOMATO SAUCE

• 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 lb tomatoes, chopped (3 cups)
• 1/2 cup canned tomato purée
• 1 1/2 tablespoons chopped thyme

SOAK BEANS:

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

COOK BEANS:

• Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-qt 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.

MAKE TOMATO SAUCE WHILE BEANS SIMMER:

• 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 tsp 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.

FINISH BEANS:

• 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.

COOKS’ NOTES:

• To quick-soak beans, cover with water by 2 inches in a 3-qt 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.