Flageolet Beans With Slow-roasted Tomatoes

1 lb. dried Flageolet Beans, soaked at least 6 hours 1 carrot, peeled and cut in half 1 small yellow onion, peeled and cut in half 2 bay leaves 4 sprigs fresh flat-leaf parsley 6 sprigs fresh thyme Coarse salt 1/3 cup extra-virgin olive oil 3 large cloves garlic, finely chopped 2 ribs celery, thinly sliced


Heirloom Blue Corn Pinole

Heat the oven to 250°F. Line a baking sheet with parchment or foil.

Core the tomatoes and cut them in half lengthwise. Put them on the baking sheet, cut side up, and sprinkle with the salt.

 Bake the tomatoes until they look dry but are still slightly plump and not leathery, 4 to 6 hours, depending on their size. Cut any large pieces in half.

Drain the soaking beans and put them in a large pot along with the carrot, onion, and bay leaves. 

Tie the parsley and thyme together and add them to the pot. Add enough water to cover by 2 inches.

Bring to a boil and then reduce to a simmer. Cover and cook until tender, about 2 hours. 

Check that the beans stay covered with liquid, adding more if needed. When the beans are tender, add the salt. (The beans can be cooked up to 2 days ahead.