1 quart canned tomatoes (preferably canned and harvested from last summer)
2 cups heirloom dry beans (soaked overnight then drained)
1 sprig thyme
1 bay leaf
½ teaspoon paprika
¼ teaspoon cumin
¼ teaspoon red pepper flake
2 cloves garlic, minced
Thinly sliced scallion, for garnish
Charred Pickled Onions
¼ cup honey
½ cup red wine vinegar
¾ cup water
4-6 small red or white onions
Torn Bread Croutons
Grape seed oil
1 garlic clove, minces
2 cups crusty bread torn into bite size pieces
½ cup grated hard cheese (such as Pecorino)
Drain canned tomatoes and reserve juice. To a medium sauce pan add tomatoes, with liquid, beans, thyme, bay leaf, spices, salt and garlic to medium sauce pan; simmer beans until tender, about 30-40 minutes.
For the onions: Half the onions keeping the root end intact. Boil for 3 minuntes and set aside.
In a small sauce pan, bring honey, vinegar and ¾ cup water to a boil.
Heat a dry cast iron skillet or grill the cut side of each onion until charred. Remove skin and root end and separate onion petals. Place onion in pint jar and cover with brine. Let cool, seal tightly and refrigerate for up to 3 months.
For the croutons: Heat oil and garlic in pan. Place bread in the hot oil until golden. Remove hot croutons and sprinkle with cheese. Use immediately.
To serve: Top beans with charred pickled onion, scallion greens and torn bread croutons.
Inspired by chef Sean Brock