Slow-Cooked Tomato and Herb White Beans

Ingredients for Slow-Cooked Tomato and Herb White Beans

• 240ml dried navy beans

• 1450ml vatten

• 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 tesked kosher salt

• 3 bacon slices, chopped

• 60 ml extra jungfruolja

• 1 medium white onion, chopped

• 40g minced garlic (from 1 to 2 heads)

• 3/4 teaspoons kosher salt

• 450g tomatoes, chopped (725ml )

• 80g canned tomato purée

• 1 1/2 tablespoons chopped thyme

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

Bring beans, water (1450ml ), 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.

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 teaspoons 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.

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 350ml bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

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