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2 quarts water
2 cups dried white beans
3 bay leaves
10 tablespoons olive oil
1 large red onion, coarsely chopped
1 large white onion, coarsely chopped
4 large shallots, quartered
4 garlic cloves, thinly sliced
4 large plum tomatoes, seeded, cubed
1/4 cup fresh lemon juice
1/4 cup chopped fresh basil
Eight 1/2-inch thick baguette slices
1/3 cup olivada*

Combine beans, water and 2 tablespoons oil in a large heavy pot. Let
stand overnight at room temperature. Bring bean mixture to boil. Reduce
heat and simmer until beans are tender, stirring occasionally, about 1
hour. Drain. Transfer to a large bowl and cool.
Heat 3 tablespoons oil in a heavy large skillet. Add all onions, shallots,
and garlic and cook until vegetables are brown and very tender, about
45 minutes. Add onion mixture to beans. Cool. Add 3 tablespoons oil,
tomatoes, lemon juice, and basil. Toss gently to combine. Season to
taste with salt and pepper.
Preheat oven to 350 degrees F. Place bread slices on baking sheet and
brush with 2 tablespoons olive oil. Bake 10 minutes. Spread with olivada.
*(If unavailable, purée 1/2 cup pitted Kalamata olives in processor.)
Serves 8.
 

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