Guest guest Posted June 25, 2004 Report Share Posted June 25, 2004 Hi, all! The recipe worked well on Sunday, so I wanted to share it with each of you. I made a few modifications, and am including those here. White Beans with Roasted Tomatoes 1 lb dried cannellini beans (2 cups), picked over and rinsed 1 lb small boiling onions (left unpeeled) [i used pearl onions, which worked fine]1 1/2 teaspoons salt (preferably sea salt), or to taste Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak. [i never soak overnight, as I had a nasty experience with that when we lived in El Paso (TX). So I quick-soaked, but was a little worried the beans wouldn't cook correctly; they did.] Drain well in a colander. Blanch onions in boiling salted water for 1 minute, then drain and peel. Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered. 2 lb large tomatoes, cored and halved crosswise1 lb cherry tomatoes (preferably mixed colors; 4 cups) 1 teaspoon salt (preferably sea salt) 1 teaspoon sugar1/2 cup extra-virgin olive oil1/4 cup torn fresh basil leaves You can roast the tomatoes up to two hours ahead of time or while the beans are cooking. If you do them ahead, cover with foil and re-heat for ~15 minutes at 350F so they're warm.Put oven rack in upper third of oven and preheat oven to 500°F. Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes. If you let the tomatoes cook to the point where they become caramelized and start to fall apart, they're *really* good. I put about half the large tomatoes on the gas grill; the other half and the cherry tomatoes I cooked as above. I liked having the grilled flavor in addition to the broiler-roasted tomatoes, but wouldn't do all in this manner or you lose the wonderful juice. And the juice over the beans is what really makes this recipe, imo. Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves. Paula Johnson blkntan "The dog is a saint. He is straightforward and honest by nature. He knows by instinct when he is not wanted; lies quite still for hours when his king is hard at work. But when his king is sad and worried he creeps up and lays his head on his lap. 'Don't worry. Never mind if they all abandon you. Let us go for a walk and forget all about it.'" - Axel Munthe Quote Link to comment Share on other sites More sharing options...
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