Slow Braised White Beans with Tomato and Herbs

Slow Braised White Beans with Tomato and Herbs

A pot of beans cooked slowly until creamy, with tomatoes, aromatics, and herbs, is one of the most satisfying things a vegan kitchen can produce. This takes some patience, mostly unattended, and rewards you with a stew that is rich without any dairy or meat. Serve it with bread, over rice, or with greens.

You need

• 1 pound [450 g] dried cannellini or navy beans, picked over and soaked overnight in cold water
• 1/3 cup [80 ml] extra-virgin olive oil, plus more for serving
• 1 large onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 6 cloves garlic, smashed
• 1 can (28 oz [800 g]) whole peeled tomatoes, crushed by hand
• 1 bay leaf
• 3 sprigs fresh thyme or 1 teaspoon dried
• 1 sprig fresh rosemary (optional)
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon red pepper flakes (optional)
• 1/4 cup chopped fresh parsley
• Freshly ground black pepper
• Crusty bread for serving

Method

1. Drain the soaked beans and rinse them. Put them in a large pot and cover with 2 inches [5 cm] of fresh water. Bring to a boil over high heat, skim off any foam, reduce to a gentle simmer, and cook 45 minutes to 1 hour, until just tender but still holding their shape. Drain, reserving 2 cups [480 ml] of the cooking liquid.
2. Wipe out the pot and warm the olive oil over medium heat, about 2 minutes. Add the onion, carrots, and celery with a pinch of salt. Cook 10 to 12 minutes, stirring occasionally, until soft and lightly golden at the edges.
3. Add the garlic and red pepper flakes, if using. Cook 1 minute until fragrant. Add the crushed tomatoes, bay leaf, thyme, and rosemary. Simmer 10 minutes over medium-low heat, until the sauce has thickened and the oil begins to separate at the edges.
4. Add the drained beans, the reserved cooking liquid, and 2 teaspoons salt. Stir gently. Bring to a bare simmer, partly cover, and cook over low heat for 1 1/2 to 2 hours. Stir every 30 minutes and add a splash of water if the beans look dry. The beans are done when they are completely creamy inside and the broth is thick and glossy.
5. Remove the bay leaf and rosemary stem. Taste and adjust salt and black pepper. Let the pot rest off the heat for 10 minutes so the broth thickens further.
6. Stir in the parsley and serve in shallow bowls with a drizzle of good olive oil and bread on the side.