WHITE BEANS
WITH ROASTED TOMATOES
Serves 8
BEANS
1 lb dried cannellini beans, picked over & rinsed
1 lb small boiling onions, unpeeled
1 1/2 tsp sea salt
Cover beans with cold water by 2-inches in a large bowl and soak at room
temperature at least 8 hours or overnight. Drain well.
Blanch onions in boiling salted water 1 min; drain and peel.
Cover beans with cold water by about 1-inch in a 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 min to 1 hour. Stir in
salt and let stand in cooking liquid, uncovered.
TOMATOES
2 lb large tomatoes, cored and halved crosswise
4 cups cherry tomatoes, mixed colors
1 tsp sea salt
1 tsp sugar
1/2 cup extra virgin olive oil
1/4 cup torn fresh basil leaves
Roast tomatoes while beans are cooking.
Put rack in upper third of oven and preheat to 500°. Toss tomato
halves and cherry tomatoes with salt, sugar and oil in shallow 3-quart
baking dish, then arrange tomato halves cut side up. Roast, uncovered,
until tomatoes are very tender with brown patches and cherry tomatoes
are falling apart, 35 to 50 min.
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 & serve.
***Beans can be cooked 1 day ahead. Cool in liquid, uncovered, then
chill, covered. Reheat over low heat, covered, stirring occasionally,
before assembling dish.
(`´·.¸ (`´·.¸ *¤*
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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