Flageolet Beans with Slow-Roasted Tomatoes Recipe – Rancho Gordo

Ingredients

• 2 lb. ripe plum tomatoes
• 1 tsp. coarse salt
• 1 lb. dried Flageolet Beans, soaked at least 6 hours
• 1 carrot, peeled and cut in half
• 1 small yellow onion, peeled and cut in half
• 2 bay leaves
• 4 sprigs fresh flat-leaf parsley
• 6 sprigs fresh thyme
• Coarse salt
• 1/3 cup extra-virgin olive oil
• 3 large cloves garlic, finely chopped
• 2 ribs celery, thinly sliced