White Beans and Tomatoes

Directions

1Rinse beans under cold running water. Drain well. Transfer to large bowl. Add enough cold water to allow beans to expand at least 2 1/2 times, about 2 1/2 to 3 cups. Let soak at least 8 hours or overnight.

2Transfer beans and soaking liquid to large, heavy saucepan or Dutch oven.

3Add onion, carrot, 1/2 teaspoon garlic, bay leaf and salt.

4Bring to boil over medium-high heat. Reduce heat to low, cover and simmer about 1 hour.

5Add 2 tablespoons oil, cover and continue cooking until beans are tender, about 30 minutes.

6Drain and set aside.

7Warm remaining oil in heavy large saucepan over low heat. Add remaining garlic and stir 1 minute.

8Blend in tomatoes. Add salt to taste.

9Increase heat to medium and cook 5 minutes.

10Add beans, reduce heat to low and cook five minutes.

11Transfer to serving dish. Sprinkle with herbs.