This is not the prettiest dish on the shelf. At least not
after it's baked. It's pretty gorgeous beforehand, actually. At a glance, the pan straight from the oven is rustic and humble.
But, you know what? Those are actually my favorite kind of dishes. You could serve this atop some nice crusty sourdough, perhaps that's been charred a bit on the grill. But since I had just pulled a warm loaf of Ciabatta from the oven, I sliced it to go alongside.
I wound up scooping spoonfuls of the mixture onto slices of the Ciabatta. It was a messy job, but somebody had to do it. Seriously, even though warm tomato juices escaped through the holes, the textures and flavors played so perfectly together. You know how something is so good that you are confident you won't stop eating until every last morsel is gone? These beans baked with tomatoes, garlic, and bacon are just like that.
Though you may not be able to tell by the photos, the beans are beautifully creamy, and laced with the smokiness of bacon. Whole garlic cloves turn spreadable. Soft green sprigs of oregano whisper tales of the fertile earth from which they sprung. Bright tomatoes burst with a warmth that mimics the steamy summer evenings that currently envelop us.
