This is a wonderful, easy meal that can be made with pre-cooked Navy Beans. The beans can be soaked and cooked days in advance. We like to cook a big batch of beans and freeze them. That way meals like this can be made with great beans in way less time!
White Beans in Tomato Sauce
2 tablespoons olive oil
1 red onion, finely sliced
2 shallots, thinly sliced
1 teaspoon cried Herbs de Provence
3 cups cooked Flourist Navy Beans
1 can Bianco Di Napoli Fire Roasted Tomatoes
2 cups water
1 tbsp vegetable bouillon paste
1 tbsp tomato paste
1 tsp salt (more to taste)
Fresh parsley, to finish
Shaved Comte cheese for serving (optional)
Heat the olive oil in a wide, deep pan over medium heat. Add the onion and shallot and cook on medium heat for 8–10 minutes until soft and lightly caramelized. Stir in the herbs de Provence and cook gently for a further minute until fragrant. Add the cooked Navy Beans, canned tomatoes and their juice, water, vegetable bouillon paste, and tomato paste.
Stir well and bring to a gentle simmer. Reduce the heat and cook uncovered for 25–30 minutes, stirring occasionally. Watch the liquid and add water as necessary in small amounts.
Lightly crush a few of the beans against the side of the pan to thicken the sauce if desired. Add additional salt and black pepper if desired. Add parsley and slices of Comte cheese before serving. Serves 3 to 4.
To serve with broiled toast:
To broil slices of bread, turn on the broiler. On a parchment lined baking sheet, add toast slices and drizzle with olive oil. Sprinkle with salt (Maldon Salt is a good choice).
Place the oiled bread under the broiler and broil until the edges are dark and the bread is golden and crispy, about 2-3 minutes. Be careful not to burn it. Cut toast slices in half and serve with hot beans.
