Tuscan Beans in Summery Tomato Ragù Recipe | Epicurious

Tuscan Beans in Summery Tomato Ragù Recipe | Epicurious

www.epicurious.com

Tuscans are commonly known as _mangiafagioli_, or bean eaters, and when you simmer cannellini beans on top of the stove and then finish them in the oven with a fresh tomato _ragù_, you'll understand...

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Ingredients

  • 1 pounds dried cannellini or Great Northern beans, picked over and rinsed
  • 2 pints grape tomatoes (about 1 pound)
  • 1 small onion, finely chopped
  • 1 celery rib, thinly sliced
  • 3 garlic cloves, minced
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 3 thyme sprigs
  • 1 teaspoon sugar
  • 1/2 cup grated Parmigiano-Reggiano
  • Accompaniment: crusty bread

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