White Beans With Roasted Tomatoes

Ingredients

• 1 pound dry white beans
• 2 cups chicken stock, preferably homemade
• 8 ripe tomatoes
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    465 calories; 2 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 82 grams carbohydrates; 20 grams dietary fiber; 10 grams sugars; 31 grams protein; 3 milligrams cholesterol; 202 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. Soak the beans in water to cover overnight. Place in a large pot with the chicken stock and add water to cover. Simmer 45 minutes to an hour, or until the beans are tender.
2. Meanwhile, preheat oven to 300 degrees. Slice the tomatoes very thin and place them on an oiled roasting dish. You will probably need two dishes. Roast for 30 minutes to an hour, or until they begin to shrivel up and get brown around the edges. Remove from the oven, scrape up with a spatula and set aside. The tomatoes will not hold their shape but this does not matter.
3. Season the beans to taste with salt and pepper. Place in a heated serving dish and sprinkle with the tomatoes.