Baked gigante beans with slow roasted tomatoes & goat cheese
Roast
Roasting
This isn't one of those recipes where you leave in the morning and come home to dinner. I don't have an insta-pot, and I remain somewhat convinced that they're most efficacious for meat eaters. This is the kind of hands-off that still requires you to be home all day with the oven on, and even (*gasp*) soak beans the night before. If, however, you work from home (or plan on spending Sunday doing three weeks of laundry, wrangling ducks and weeding your garden) this is perfect. <br /> <br />A note on seasonality: I started making this thing in October, when the last of this summer's tomatoes were still available. Slow-roasting will rescue even January's supermarket tomatoes, but if you've got some already roasted frozen (like I do) feel free to use those. I find that when I thaw my summer stash, I need to add a couple tbsp of the weird thawed tomato juice. <br /> <br />Lastly, several parts of this recipe are stolen- the slow-roasted tomato method is hardly original (although I'd be hard pressed to source an original author) and the oven-based bean-cooking method is adapted from John Thorne's, which I learned about from Orangette.
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