Slow-Baked Butter Beans with Tomato, Leeks and Herbs

Slow-Baked Butter Beans with Tomato, Leeks and Herbs

A patient pot of beans that rewards the cook who waits: creamy inside, silky broth, sweet softened leeks and tomatoes that melt into the sauce. Good warm on its own with bread, or alongside the chicken above, and it gets better the next day.

You need

• 1 pound [450 g] dried butter beans (gigante or lima), soaked overnight in cold water to cover
• 1/3 cup [80 ml] extra-virgin olive oil, plus more to finish
• 2 leeks, white and light green parts, halved and sliced into half-moons, rinsed well
• 1 medium onion, diced
• 1 carrot, finely diced
• 4 garlic cloves, thinly sliced
• 1 can (28 oz / 800 g) whole peeled tomatoes, crushed by hand
• 1 tablespoon tomato paste
• 1 bay leaf
• 1 sprig rosemary
• 1 teaspoon smoked paprika (optional)
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 2 cups [475 ml] hot water or stock, as needed
• 1/2 cup chopped parsley and a handful of dill, to finish

Method

1. Drain the soaked beans and rinse. Heat the oven to 350 F [175 C].
2. In a large, heavy ovenproof pot with a lid, warm the olive oil over medium heat. Add the leeks, onion, carrot and a pinch of salt. Cook, stirring occasionally, until soft and sweet with no color, 12 to 15 minutes.
3. Add the garlic, tomato paste, paprika if using, and bay leaf. Stir 1 minute until the paste darkens slightly. Add the tomatoes and cook 5 minutes, until thickened.
4. Add the drained beans, rosemary, salt, pepper, and enough hot water to cover the beans by about 2 inches [5 cm]. Bring to a gentle simmer on the stovetop, about 10 minutes.
5. Cover tightly, transfer to the oven, and bake for 2 to 2 1/2 hours. Check every 45 minutes and add hot water if the beans peek out. They're ready when the skins are tender, the centers are creamy, and the liquid is loose and glossy, not watery.
6. Taste and adjust salt and pepper. Let rest 15 minutes, then stir in the herbs and a generous pour of olive oil. Serve warm in shallow bowls with good bread.