Active Time

　　30 min

　　Total Time

　　4 hr (includes quick-soaking beans)

　　These soupy beans resonate with the deep notes of tomato, garlic, and thyme. Meant to be served with the country hash , they would also go well with pork chops or grilled sausages.

　　

Ingredients

Makes 6 (side dish) servings

　　

For 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

　　

For tomato sauce:

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 purée

　　1 1/2 tablespoons chopped thyme

　　

Soak beans:

Step 1

Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.

　　

Cook beans:

Step 2

Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-quart heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.

　　

Make tomato sauce while beans simmer:

Step 3

Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.

　　

Finish beans:

Step 4

Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.

　　Cooks' notes:

　　•To quick-soak beans, cover with water by 2 inches in a 3-quart heavy saucepan and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.

　　•Dish can be made 2 days ahead and chilled. Thin with water if necessary while reheating.