The original recipe calls for bacon, but Faith at thekitchn tried the recipe with just the olive oil and some smoked paprika to mimic the smoky bacon flavor and said it was good, so I figure it's probably worth a try:
Slow-Cooked Tomato and Herb White Beans
from:
Slow-Cooked Tomato and Herb White Beans: 2000s Recipes + Menus : gourmet.com
Serves 6 (side dish)
Active time:30 min Start to finish:4 hr (includes quick-soaking beans)
These soupy beans resonate with the deep notes of tomato, garlic, and thyme. View more of our favorite recipes from this issue.
For Beans
1 cup dried navy beans
6 cups water
1 medium carrot, cut into 1-inch pieces
1 medium white onion, coarsely chopped
4 (3-inch) thyme sprigs
1 (3-inch) rosemary sprig
1 (3-inch) sage sprig
1 tablespoon kosher salt
For tomato sauce
1/4 cup extra-virgin olive oil
1 medium white onion, chopped
1/4 cup minced garlic (from 1 to 2 heads)
3/4 teaspoon kosher salt
1 lb tomatoes, chopped (3 cups)
1/2 cup canned tomato purée
1 1/2 tablespoons chopped thyme
smoked paprika to taste
Soak beans:
Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks’ note, below), then drain.
Cook beans:
Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-qt heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
Make tomato sauce while beans simmer:
In a 12-inch heavy skillet over medium heat, add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 tsp pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, thyme, and paprika and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
Finish beans:
Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
cooks’ notes:
To quick-soak beans, cover with water by 2 inches in a 3-qt heavy saucepan and bring to a boil, then boil 1 minute. Remove from heat and cover, then soak 1 hour. Drain, discarding water.
Dish can be made 2 days ahead and chilled. Thin with water if necessary while reheating.