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Slow-Cooked Tomato and Herb White Beans
- 1 cup dried navy beans
- 6 cups water
- 1 medium carrot, cut into 1-inch pieces
- 1 medium white onion, coarsely chopped
- 4 (3-inch) thyme sprigs
- 1 (3-inch) rosemary sprig
- 1 (3-inch) sage sprig
- 1 teaspoon kosher salt
- 3 bacon slices, chopped
- 1/4 cup extra-virgin olive oil
- 1 medium white onion, chopped
- 1/4 cup minced garlic (from 1 to 2 heads)
- 3/4 teaspoon kosher salt
- 1 pound tomatoes, chopped (3 cups)
- 1/2 cup canned tomato pure
- 1 1/2 tablespoons chopped thyme
Directions:View on Epicurious
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