Flageolet Beans with Slow-Roasted Tomatoes

March 27, 2007

Tomatoes:

2 lb. ripe plum tomatoes

1 tsp. kosher salt

Beans:

1 lb. dried flageolet beans, soaked at least 6 hours

1 carrot, peeled and cut in half

1 small yellow onion, peeled and cut in half

2 bay leaves

4 sprigs fresh flat-leaf parsley

6 sprigs fresh thyme

kosher salt

1/3 cup extra-virgin olive oil

3 large cloves garlic, finely chopped

2 ribs celery, thinly sliced

Roast the Tomatoes: Heat the oven to 250 degrees. Line a baking sheet with

parchment or foil. Core the tomatoes and cut them in half lengthwise. Put them

on the baking sheet, cut side up, and sprinkle with the salt. Bake the tomatoes

until they look dry but are still slightly plump and not leathery, 4 to 6 hours,

depending on their size. Cut any large pieces in half.

Cook the Beans: Drain the soaking beans and put them in a large pot along with

the carrot, onion, and bay leaves. Tie the parsley and thyme together and add

them to the pot. Add enough water to cover by 2 inches. Bring to a boil and then

reduce to a simmer. Cover and cook until tender, about 2 hours. Check that the

beans stay covered with liquid, adding more if needed. When the beans are

tender, add the salt. (The beans can be cooked up to 2 days ahead. Remove the

carrot, onion, herbs, and bay leaves and refrigerate the beans in their liquid.)

In a Dutch oven or high-sided skillet, heat the olive oil over medium. When the

oil is hot, add the garlic and cook for about 1 minute. Add the celery and cook

until softened slightly, about 2 minutes. Drain the beans, reserving their

cooking liquid. Add the beans and 2 cups of the cooking liquid to the celery and

garlic. Add the slow-roasted tomatoes and season with salt and pepper. Bring to

a simmer and cook for 2 to 3 minutes. (At this point, the dish can be covered

and held up to an hour at room temperature.)

Serves 10.

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