White Beans with Herbs

This was originally published in Foodstuffs Hot Off the Griddle in January 1995, but it’s a lovely dish year-round.

INGREDIENTS

• 1 lb dried white beans (2 1/2 cups)
• 3 Tbsp olive oil
• 2 cloves garlic, minced
• 2 tomatoes, peeled and chopped
• 1/2 cup chicken stock
• 1/2 cup whipping cream
• 1/2 tsp salt
• 1/2 tsp pepper

TOPPING

• 1 1/2 cups fresh bread crumbs
• 2 green onions, chopped
• 1/3 cup melted butter
• 1 Tbsp chopped fresh rosemary (1 tsp dried)
• 1 Tbsp fresh thyme (1 tsp dried)
• 2 Tbsp fresh parsley
• Salt and pepper

METHOD

1. Place beans in large bowl; cover with 10 cups cold water.
2. Set aside to soak overnight.
3. Drain well.
4. Place beans in large saucepan, add 6 cups water and bring to boil.
5. Reduce heat to medium low; cover and simmer 1 to 1 1/2 hours or until beans are tender.
6. Drain well.
7. In large saucepan, heat oil over medium heat.
8. Add onion and garlic; cook, stirring, 3 to 5 minutes or until softened but not brown.
9. Add tomatoes; cook, stirring frequently, 10 minutes.
10. Add stock; bring to boil.
11. Cook 5 minutes.
12. Stir in cream; bring to boil and cook 2 minutes.
13. Add drained, cooked beans; cook 5 minutes.
14. Add salt and pepper.
15. Transfer bean mixture to casserole and sprinkle with topping mixture.

Brown lightly in a warm oven (~325F) before serving.