Beans and Tomatoes

An elegant, absolutely delicious side dish that’s even better if you use chicken stock to cook the dried beans. This will make converts of self-professed bean-haters. Other beans you can use: any white beans at all; large limas or gigantes are gorgeous.

2 tablespoons butter or extra virgin olive oil

1/4 cup chopped shallot or scallion

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme

2 cups peeled, seeded, and diced tomato (drained canned is fine)

4 cups cooked or canned navy or pea beans, drained

1/2 cup chicken, beef, or vegetable stock , juice from canned

tomatoes, or water

Salt and freshly ground black pepper

Freshly grated Parmesan cheese (optional)

• Put the butter or oil in a large, deep skillet over medium heat. When the butter is melted or the oil is hot, add the shallot and cook, stirring, until it softens, 3 to 5 minutes. Add the thyme and cook for about 30 seconds.
• Add the tomato and cook, stirring occasionally, until it breaks up and becomes “saucy,” about 10 minutes.
• Then add the beans and stock and turn the heat up to medium-high. Cook, stirring, until the mixture is hot and creamy, about 5 minutes. Season and serve, topped with the Parmesan if you like.

Bean and Tomato Casserole.
• More substantial and a good light main course; use any kind of cooked beans or a mixture: Slice 4 tomatoes. Add 2 large chopped onions; 11/2 cups grated cheddar, Jack, or Asiago cheese; and 2 tablespoons chopped fresh oregano or marjoram leaves. Heat the oven to 400 F; grease the bottom and sides of a 2-quart baking dish or casserole. Put about half the beans in the bottom (sprinkle with salt and pepper if they need it), followed by a layer of tomatoes, then the onions, and a sprinkling of the herbs and cheese. Repeat. Bake until the casserole is hot and the cheese is bubbly, 20 to 30 minutes depending on the size of the baking dish.

MAKES: 4 servings

TIME: 20 minutes with cooked beans