White Bean Stew with Tomatoes and Rosemary

By Leite's Culinaria

Ingredients

8 ounces (about 1 cup) dried haricot beans or cannellini beans
Bouquet garni made from a bay leaf (parsley stalks, thyme, and a celery stalk (optional))
2 small (12 oz total) onions (one halved and one chopped)
1 carrot (halved)
Sea salt
3 tablespoons olive oil
4 large cloves garlic (crushed)
One (14-ounce) can chopped or diced tomatoes
A large sprig of fresh rosemary (chopped)
Freshly ground black pepper
Granulated sugar

Prep Time20mins
Cook Time100mins
Servings4

Instructions

In a large bowl, soak the beans overnight in plenty of cold water.

The next day, strain the beans and add them to a large pot. Cover with fresh cold water, add bouquet garni, halved onion, and carrot, and bring it to a simmer over medium heat.

Cover and simmer until beans are soft but not mushy, 45 minutes to 2 hours. Just before the end of cooking, add salt to taste.

Remove the bouquet garni and vegetables and discard them. Reserve the cooking liquid for later.

Meanwhile, in a wide saucepan over medium-low heat, warm the oil. Add the chopped onion and cook gently until soft but not colored, 6 to 7 minutes. Add the garlic and cook for 1 to 2 minutes more.

Stir in the tomatoes, cooked beans, and rosemary. Simmer for 10 to 15 minutes, adding some of the bean liquid if the stew is dry. TESTER TIP: Any cooked bean liquid that doesn't get used in the stew can be frozen and used as a vegetable broth.

Season well with salt, black pepper, and sugar, to taste. The mixture should be loose and juicy but not swimming in liquid.