Creamy white beans baked with tomatoes, garlic, and herbs make a wonderfully comforting supper. As the beans cook slowly in the oven, their broth mingles with the vegetables to create a rich, savory sauce. A scattering of crisp herb breadcrumbs adds a golden finish and puts a few slices of yesterday’s bread to good use.
This is generous, everyday cooking: a bag of dried beans, a few pantry staples, and a little time become a substantial meal. Serve with a green salad or sautéed seasonal greens, and save a portion for tomorrow—the beans are especially flavorful after a night in the refrigerator.
INGREDIENTS:
For the Beans:
1 pound dried Great Northern beans, picked over and rinsed
Water, for soaking and cooking
1 bay leaf
1 teaspoon fine sea salt
For the Tomato and Herb Sauce:
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 medium carrots, cut into small dice
2 celery stalks, cut into small dice
4 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon finely chopped fresh rosemary, or ½ teaspoon dried rosemary, crushed
1 teaspoon dried thyme
¼ teaspoon red pepper flakes, optional
1 (28-ounce) can whole peeled tomatoes, crushed by hand, with their juices
2 cups reserved bean cooking liquid, plus more as needed
Salt and freshly ground black pepper, to taste
For the Breadcrumb Topping:
1½ cups coarse fresh breadcrumbs, made from day-old bread
2 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
¼ cup grated Parmesan cheese, optional
Pinch of salt and freshly ground black pepper
METHOD:
Place the rinsed beans in a large bowl and cover with water by at least 3 inches. Refrigerate for 8–12 hours. Drain and rinse.
Transfer the beans to a large pot. Add fresh water to cover by about 2 inches, along with the bay leaf and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer gently, partially covered, until completely tender, about 1–2 hours. Older beans may take longer. Add hot water as needed to keep the beans submerged.
Taste several beans before draining. They should have creamy centers with no firmness or chalkiness; the tomato sauce can slow any further softening.
Remove the bay leaf. Drain the beans over a large heatproof bowl, saving the cooking liquid. Reserve at least 3 cups of liquid for the sauce and any adjustments during baking.
Heat the oven to 325°F.
Heat the olive oil in a large ovenproof Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 10–12 minutes, stirring occasionally, until softened.
Add the garlic, tomato paste, rosemary, thyme, and optional red pepper flakes. Cook, stirring, for 1–2 minutes.
Stir in the tomatoes and their juices. Simmer uncovered for 10 minutes, stirring occasionally and breaking up any large tomato pieces.
Gently stir the cooked beans and 2 cups of reserved cooking liquid into the sauce. Season to taste with salt and pepper. The mixture should look loose and saucy; add a little more bean liquid if needed.
Bring to a gentle simmer, cover, and transfer to the oven. Bake for 1 hour.
Uncover and stir gently. If the beans look dry, add more reserved liquid. Continue baking uncovered for 15–20 minutes, until the sauce has thickened but the beans are still moist.
Meanwhile, toss the breadcrumbs with the olive oil, parsley, optional Parmesan, and a little salt and pepper.
Increase the oven temperature to 375°F. Scatter the breadcrumb mixture evenly over the beans. Bake uncovered for 15–20 minutes, until the topping is golden and the sauce bubbles around the edges.
Let stand for 10 minutes before serving.
YIELD: Serves 6–8 as a main dish.
COOK’S NOTES:
- Keep the beans moist: The finished dish should have enough sauce to spoon easily onto a plate. Check before adding the crumbs, since the beans will continue absorbing liquid.
- Use what you have: Navy beans can replace Great Northern beans; cook until tender before assembling. Canned diced tomatoes may replace the whole tomatoes.
- Make your own breadcrumbs: Tear day-old bread into pieces and pulse in a food processor to form coarse crumbs. Avoid bread that is very hard unless your machine can handle it.
- No ovenproof pot? Prepare the sauce on the stovetop, combine with the beans and liquid, and transfer to a deep 3½- to 4-quart baking dish. Cover tightly with foil for the first hour.
- Make ahead: Cook the beans and prepare the tomato mixture a day ahead. Refrigerate separately, then combine and bring to a simmer before baking. Add the breadcrumb topping only for the final stage.
- For a vegan meal: Omit the optional Parmesan. The olive oil and herb breadcrumbs provide plenty of flavor and crunch.
SERVING SUGGESTIONS:
Serve with a crisp cabbage salad, sautéed chard, or roasted broccoli. Leftover beans are delicious spooned over toast or a baked potato. Add a splash of water or broth when reheating to loosen the sauce.
STORAGE AND FREEZING:
Divide leftovers into shallow containers and refrigerate within 2 hours. Refrigerate for up to 3–4 days.
For best results, freeze the beans without the breadcrumb topping for up to 3 months. Thaw overnight in the refrigerator, reheat covered until hot throughout, then add freshly prepared crumbs and bake uncovered until golden.
