Gigante Beans with Tomato Sauce

1/2 c dried gigante beans (or Great Northern White beans)
1 bay leaf
1 tsp salt
1/2 tsp black pepper
2 TBS olive oil
1 onion, diced
1 large carrot, peeled and diced
1 large stalk celery, diced
2 medium ripe tomatoes, diced
1 large garlic clove, chopped
1/2 tsp crushed red pepper
1 1/2 tsp fresh thyme
salt and pepper to taste
1 c chopped parsley

Rinse beans and soak in a bowl overnight.  Drain and rinse well.  Place them in a heavy deep pot and add water to the height of 5 inches above the beans.

Add the bay leaf and bring to a boil, skimming any foam that rises.  Reduce heat and simmer, covered 1-2 hours until the beans are tender.  Add 1/2 tsp salt and some pepper and cook 10 minutes more.  Drain and discard the bay leaf.

In a large skillet, heat the oil and add vegetables and the remaining seasonings.  Reduce the heat to low and cook, covered until the vegetables are tender, or about 10 minutes.  Add the tomatoes, garlic, crushed red pepper and lemon zest and cook 1 minute.

Add the beans and thyme to the skillet and cook on low about 10 minutes.  Season to taste.  Toss with parsley just before serving at room temperature.

Serves 4.

From 1,000 Gluten Free Recipes by Carol Fenster, p. 236.