Stewed Beans Recipe
- 1 pound dried Corona beans (or other large white beans), soaked overnight in water to cover
- 2 garlic cloves, crushed and peeled
- 2 or 3 large ripe tomatoes, diced (or one 14-ounce can peeled whole tomatoes)
- Kosher salt and freshly ground black pepper
- Extra virgin olive oil
- Drain the beans, put in a large pot, and add the garlic and water to cover by 1 inch. Bring to a boil, then lower the heat to a simmer and cook, stirring occasionally, until the beans are soft, about 1½ hours; add more water if necessary to keep the beans covered.
- Add the tomatoes (if using canned tomatoes, break them up with your hands as you add them) and a large pinch, or two or three, of salt and pepper. Cook for another 10 or 15 minutes, until the tomatoes have completely broken down. Serve drizzled with olive oil.
