From craving to table
Instructions
- 1
Soak the dried beans overnight in plenty of water. Drain and rinse.
- 2
Place beans in a large pot, cover with fresh water, and bring to a boil. Cook for 40-50 minutes until tender but still holding shape. Drain and set aside.
- 3
Preheat oven to 375°F (190°C).
- 4
Heat olive oil in a large skillet over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- 5
Add garlic and cook for 1 minute. Stir in tomato paste and cook for 1 minute more.
- 6
Add crushed tomatoes, parsley, oregano, thyme, sugar, bay leaf, salt, pepper, and 2 cups water or broth. Bring to a simmer and cook for 10 minutes to thicken slightly.
- 7
Discard the bay leaf. Gently fold in the cooked beans.
- 8
Transfer the mixture to a large baking dish. Drizzle with a bit more olive oil if desired.
- 9
Bake uncovered for 30-35 minutes until the top is slightly caramelized and the sauce is bubbling.
- 10
Remove from oven, sprinkle with fresh dill if using, and let cool slightly. Serve warm or at room temperature with lemon wedges.