Ingredients:
- 1/2 lb dried large white beans, cooked until tender but firm
- 1/4 cup olive oil
- 1 large red onion, chopped
- 3 garlic cloves, chopped
- 1 carrot peeled and whole
- 2 bay leaves
- 1 1/2 cups chopped tomatoes
- 4 tsp honey, divided
- 1/4 cup chopped fresh dill
- 1-2 tablespoons balsamic vinegar
- 1 tbsp tomato paste
- Salt and pepper to taste
- Crumbled feta (optional)
Preheat oven to 375°F. Place beans in a large baking pan (reserving their cooking liquid) with 3 tbsp olive oil.
Mix in the the onions, garlic, carrot, bay leaves, and the tomatoes. Stir in about 3/4 cup of the bean cooking liquid, just enough to barely cover the beans. Stir in half the honey. Mix thoroughly.
Cover the pan with parchment then aluminum foil and bake for about 1 hour, or until the beans are getting tender and the sauce is starting to thicken. Remove foil and bake for another half hour, adding water if necessary. Fifteen minutes before removing from oven, add vinegar, tomato paste, salt and pepper. As soon as the beans come out of the oven, stir in additional honey and vinegar to taste as well as the chopped dill. Serve hot, warm or at room temperature, sprinkled if desired with crumbled feta and drizzled with additional olive oil.
Serves 4. From Dianne Kochilas
foodpunch 