Name: Tuscan Beans in Summery Tomato Ragù
Cook time: 45 min
Total time: 1 3/4 hr
Yield: Makes 8 servings
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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Tuscan Beans in Summery Tomato RagùRoland Bello

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.

Cooks' notes:

•To quick-soak beans, cover with water by 2 inches in a 5-to 6-quart heavy pot and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
•Beans can be cooked 1 day ahead. Cool in liquid, then chill.
•Tomato ragù can be made 1 day ahead and chilled.
•Dish can be assembled (but not baked) 8 hours ahead and chilled.

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