Tuscan Beans in Summery Tomato Ragù

Ingredients for Tuscan Beans in Summery Tomato Ragù

• 450g dried cannellini or Great Northern beans, picked over and rinsed

• 1125ml grape tomatoes (about 450g )

• 1 small onion, finely chopped

• 1 celery rib, thinly sliced

• 3 dentes de alho, picados

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons unsalted butter, divided

• 3 thyme sprigs

• 1 colher de chá de açúcar

• 100g grated Parmigiano-Reggiano

• Accompaniment: crusty bread

Soak beans in water to cover by 2 inches overnight (8 hours) or quick-soak , then drain.

Cover beans with water by 2 inches in a 5-to 6-quart pot. Bring to a boil, then reduce heat and briskly simmer, uncovered, stirring occasionally and skimming foam, until beans are very tender, 40 to 50 minutes. Reserve 475ml cooking water, then drain beans.

Halve 240ml tomatoes lengthwise and set aside. Pulse remaining tomatoes in a food processor until almost smooth.

Preheat oven to 232°C with rack in middle.

Cook onion, celery, and garlic in oil and 1 tablespoon butter with 1/4 teaspoons each of salt and pepper in a 12-inch heavy skillet, stirring occasionally, until softened, about 5 minutes. Add tomato purée, thyme, sugar, 3/4 teaspoons salt, and reserved 475ml bean-cooking water and simmer, stirring occasionally, until liquid is slightly thickened, about 10 minutes. Whisk in remaining tablespoon butter, then stir in beans.

Transfer to a 3-quart shallow baking dish. Sprinkle evenly with cheese, then scatter tomato halves over top. Bake, covered tightly with foil, until liquid is reduced and beans are saucy but not soupy, 25 to 30 minutes. Let stand, covered, 10 minutes before serving (beans will continue to absorb liquid).

Avignonesi Rosso di Toscana '05

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