Tuscan Beans in Summery Tomato Ragù

Name: Tuscan Beans in Summery Tomato Ragù
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 8
Cuisine: Global
Ingredients: 1 rib celery rib, thinly sliced; 8 servings Accompaniment: crusty bread; 454 grams dried cannellini or Great Northern beans, picked over and rinsed; 3 garlic cloves, minced; 454 grams pints grape tomatoes (about; 2 Tbsps extra-virgin olive oil; 1 small onion, finely chopped; 118 milliliters grated Parmigiano-Reggiano; 1 teaspoon sugar; 3 thyme sprigs; 2 Tbsps unsalted butter, divided

Tuscan Beans in Summery Tomato Ragù might be just the main course you are searching for. This recipe covers 20% of your daily requirements of vitamins and minerals. One serving contains 296 calories, 16g of protein, and 9g of fat. This recipe serves 8. Head to the store and pick up sugar, accompaniment: crusty bread, awesome northern beans, and From preparation to the plate, this recipe takes approximately 75 hours.

Instructions

Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak (see cooks’ note, below), then drain.

Ingredients you will need

Beans

Water

Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 2 cups cooking water, then drain beans.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Halve 1 cup tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.

Ingredients you will need

Tomato

Equipment you will use

Food Processor

Preheat oven to 450°F with rack in middle.

Equipment you will use

Oven

Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoon each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes.

Ingredients you will need

Salt And Pepper

Butter

Celery

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Add tomato purée, thyme, sugar, 3/4 teaspoon salt, and reserved 2 cups bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes.

Ingredients you will need

Tomato

Sugar

Thyme

Water

Salt

Whisk in remaining tablespoon butter, then stir in beans.

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Butter

Beans

Equipment you will use

Whisk

Transfer to a 3-quart shallow baking dish.

Equipment you will use

Baking Pan

Sprinkle evenly with cheese, then scatter tomato halves over top.

Ingredients you will need

Cheese

Tomato

Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes.

Ingredients you will need

Beans

Equipment you will use

Oven

Aluminum Foil

Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).

Ingredients you will need

Beans

Avignonesi Rosso di Toscana '05

•To quick-soak beans, cover with water by 2 inches in a 5-to 6-quart heavy pot and bring to a boil, then boil 1 minute.

Ingredients you will need

Beans

Water

Equipment you will use

Pot

Remove from heat and cover, then soak 1 hour.

Drain, discarding water.•Beans can be cooked 1 day ahead. Cool in liquid, then chill.•Tomato ragù can be made 1 day ahead and chilled.•Dish can be assembled (but not baked) 8 hours ahead and chilled.

Ingredients you will need

Tomato

Beans

Water

Calories 286, Total fat8g, Saturated Fat 3g, Cholesterol 12mg, Sodium 389mg, Carbohydrate 39g, Fiber10g, Protein 16g

Nutrition Data

See Nutrition Data's complete analysis of this recipe ›