Beans With Roasted Tomatoes

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 lb dried cannellini beans, picked over and rinsed (2 cups)
• 1 lb cipolline onion (left unpeeled)
• 1 1/2 teaspoons salt
• 2 lbs large tomatoes, cored and halved crosswise
• 1 lb cherry tomatoes (preferably mixed colors, 4 cups)
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup extra virgin olive oil
• 1/4 cup torn fresh basil leaf

Recipe

• 1 cook beans: cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak. drain well in a colander.
• 2 blanch onions in boiling salted water , 1 minute, then drain and peel.
• 3 cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. stir in salt and let stand (in cooking liquid), uncovered.
• 4 roast tomatoes while beans are cooking: put oven rack in upper third of oven and preheat oven to 500°f
• 5 toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up.
• 6 roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
• 7 assemble dish: transfer warm beans and onions with a slotted spoon to a deep large platter. arrange tomatoes decoratively on top of beans and pour tomato juices on top. sprinkle with basil leaves.