Beans Baked with Tomatoes & Herbs

8 oz. cannellini or white kidney beans, soaked overnight and drained
1 lb. peeled and chopped tomatoes
2 cloves garlic, minced
2 T. finely chopped mixed fresh herbs (such as thyme, basil and oregano)
1/3 c. extra-virgin olive oil
Salt and freshly ground black pepper

Cook the beans in a large pot of salted water until tender, about 1 hour. Drain well.

Preheat the oven to 400 degrees.

Place the beans in a large baking dish. Mix in the tomatoes, garlic, herbs, and oil. Season with salt and pepper.

Bake for 1 hour. Serve hot.

Serves 4.

Adapted from Simply Delicious Vegetarian, p. 250.