Great Northern Beans in Tomato and Garlic Sauce
1 24-ounce jar Randall Great Northern Beans, drained and rinsed
3 tablespoons olive oil
5 to 6 cloves garlic, crushed or minced
1/2 to 1 teaspoon rosemary, crushed
2 cups thick tomato purée
3 peeled tomatoes, coarsely chopped
1/3 cup dry red wine
1 teaspoon salt
1/4 cup lemon juice
1 teaspoon sugar
fresh ground black pepper to taste
3 tablespoons minced onion
Heat the olive oil in a very large skillet and sauté the garlic and rosemary in it for a few minutes. Add the tomato purée, chopped tomatoes, red wine, salt, lemon juice, sugar, and a generous amount of black pepper. Simmer the sauce, stirring often, for about 15 minutes.
Add the Randall Beans and continue simmering, stirring now and then with a wooden spoon, for another 5 to 10 minutes. The sauce should be quite thick.
If you want to serve the beans hot, stir in the minced onions shortly before serving. If you want to serve them cold, as a salad, allow them to cool before stirring in the minced onions and chill them for a few hours or overnight – the flavor improves.
Serves 8 to 10.