Savory Beans

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Click To Enlarge Photo: Scott Phillips

1 lb. dried beans (cannellini, haricot)
2 large onions, chopped
4 cloves garlic, chopped
3 heaping Tbs. chopped winter savory
Salt and pepper
2 Tbs. olive oil
35-oz. can of tomatoes in juice
1 heaping Tbs. tomato paste

6 servings

Rinse and soak the beans overnight. Drain, then cover with cold water. Add half the chopped onions, half the garlic, and 2 Tbs. of the savory. Bring to a boil, then reduce to a simmer, cover, and cook until the beans are thoroughly tender, 45 to 60 min., depending on the size and the age of the beans. Drain the beans if necessary, and season to taste with salt and pepper.

Heat the oil, and sauté the remaining onion and garlic for 2 min. Add the canned tomatoes and juices and bring to a boil. Stir in the remaining savory, the tomato paste, and salt and pepper to taste. Reduce the heat and cook over medium heat, uncovered, for 15 to 20 min., until slightly thickened. Mash the sauce with a potato masher.

Add the beans to the tomato sauce, stir well, adding a little boiling water if the mixture is too thick. Reheat gently and check the seasonings again.

Recipe by Sue Lawrence
August 1998
from issue #16

posted in: herbs, beans, savory, side dish