Tuscan Beans in Summery Tomato Ragù
"From Gourmet Magazine May 2009 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 why. The dish is saucy and comforting—have plenty of good bread on hand—with welcome bursts of acidity from the extra tomatoes scattered on top of the casserole. Grape tomatoes tend to have a sweeter, more concentrated flavor than cherry tomatoes...."
INGREDIENTS
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1 lb cannellini beans, picked over and rinsed (or Great Northern beans)
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2 pints grape tomatoes (about 1 lb)
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1 small onion, finely chopped
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1 celery rib, thinly sliced
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3 garlic cloves, minced
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2 tablespoons extra virgin olive oil
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2 tablespoons unsalted butter, divided
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3 fresh thyme sprigs
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1 teaspoon sugar
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2 ounces parmigiano-reggiano cheese, grated. (approx 1/2 cup)
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