Slow-Cooked Tomato and Herb White Beans

Ingredients

• 3 slices bacon chopped
• 1 medium carrots cut into 1-inch pieces
• 1 cup navy beans dried
• 0.3 cup garlic minced (from 1 to 2 heads)
• 0.8 teaspoon kosher salt 
• 0.3 cup olive oil extra virgin extra-virgin
• 1 sprig rosemary (3-inch)
• 1 sprig sage (3-inch)
• 1.5 tablespoons thyme leaves chopped
• 4 sprigs thyme leaves (3-inch)
• 0.5 cup canned tomatoes canned
• 3 cups tomatoes chopped
• 6 cups water 
• 1 medium onion white chopped

Equipment

• bowl
• frying pan
• sauce pan
• pot
• sieve

Directions

1. Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.
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.
3. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
4. Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes.
5. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes.
6. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes.
7. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
8. Discard carrot and herb sprigs.
9. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot.
10. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
11. •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.
12. Remove from heat and cover, then soak 1 hour.
13. Drain, discarding water.•Dish can be made 2 days ahead and chilled. Thin with water if necessary while reheating.