Italian Baked Beans

• White beans, I use dry navy because they are cheapest
• 8 ounces can of diced tomatoes
• a bunches fresh herbs like Thyme, Oregano or Sage (or replace with dry)
• half an onion, minced.
• 1 generous handfuls parmigiano-reggiano

1. If using dry beans, soak for at least an hour. After soaking, change water, and then boil until soft. Be patient, and continue to add water, if the water absorbs and the beans are still not cooked.
2. in a saute pan, soften the minced onion. Add some of the herbs. Take a good whiff.
3. Add the can of tomatoes to the saute pan with the onions, letting the tomato juices to condense and thicken ups. It should not be thin, but neither should it be so consistent that the chunks are gone.
4. Turn the oven on to 350 degrees F.
5. Mix the beans and the sauce together in a baking dish so that the beans are completely covered in the sauce.
6. Mix in extra herbs and cheese, and also add some cheese to the top so it can get crusty.
7. Bake in the oven, for approximately 30 minutes, and wait, ravenously, while it cools enough to not burn your tongue.

white beans, tomatoes, thyme, onion, generous

Taken from food52.com/recipes/11994-italian-baked-beans (may not work)