Cranberry Beans With Tomatoes and Herbs

• 1/4 cup olive oil
• 1 large onion, halved lengthwise and cut across in thin slices
• 3 1/2 pounds cranberry beans, shelled and soaked in water at least 1 hour, or 3 19-ounce cans cannellini beans, drained and rinsed (see note)
• 2 1/4 pounds tomatoes, cored and cut in 1 1/4-inch chunks
• 6 to 8 fresh sage leaves, chopped fine
• 1 large sprig summer savory or 1 teaspoon dried
• Kosher salt and freshly ground black pepper to taste

1. Place olive oil in a 5-quart casserole with a tight-fitting lid.
2. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes.
3. Add onions and stir to coat with oil.
4. Cook, uncovered, for 4 minutes.
5. Drain beans and stir them in.
6. Cook, uncovered, for 3 minutes.
7. Stir in tomatoes, sage and savory.
8. Cook, covered, for 45 minutes, stirring twice.
9. Remove from oven and uncover.
10. Season with salt and pepper.
11. Cook, covered, for 7 minutes to reheat.

olive oil, onion, cranberry beans, tomatoes, sage, summer, kosher salt

Taken from cooking.nytimes.com/recipes/7751 (may not work)