White Beans with Roasted Tomatoes

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White Beans with Roasted Tomatoes

 

Soak beans overnight before you plan on cooking or do

the quick cook at bottom of recipe.

 

1 lb. dried cannellini beans, rinsed

1 lb. cipolline or small boiling onions, unpeeled

1 1/2 tsps. salt, or to taste

2 lbs. large tomatoes, cored and halved crosswise

1 to 2 baskets cherry tomatoes

1 tsp. sea salt

1 tsp. sugar

1/2 cup extra-virgin olive oil

1/4 cup torn fresh basil leaves

 

Cook beans: Cover beans with cold water by 2 inches in

a bowl and soak at room temperature at least 8 hours

or quick soak (see below instructions). Drain well in

colander.Blanch onions in boiling salted water, 1 min.

then drain and peel. Cover beans with cold water by

about 1 inch in a 5 to 6 qt. pot and bring to boil.

Add onions and simmer partially covered, skimming

froth as needed, until beans and onions are tender, 50

minutes. to 1 hour. Stir in salt and let stand,

uncovered. Roast tomatoes while beans are cooking: Put

oven rack in upper third of oven and preheat to 500

degrees. Toss tomato halves and cherry toms with salt,

sugar and oil in a shallow 3 quart baking dish, then

arrange tomato halves, cut sides up. Roast, uncovered,

until large toms are very tender with brown patches,

and cherry toms are falling apart, 35 to 50 mintes.

Assemble: Transfer warm beans and onions with slotted

spoon to a deep large platter.

Arrange tomatoes decoratively on top of beans and pour

tomato juices on top. Sprinkle with basil leaves.

*To quick soak beans: Cover dried beans with triple

their volume of cold water in large saucepan. Bring to

a boil and cook, uncovered, for 2 minutes. Remove from

heat and soak beans 1 hour.

 

 

 

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