1 1/2 pounds large onions, chopped
1 tablespoon butter
1 tablespoon Italian seasoning
1 tablespoon water
2 tablespoons minced clams, drained
2 cloves garlic, minced
1/4 teaspoon dried thyme
salt to taste
1 3/4 cups black peppercorns
1 teaspoon onion powder powder
1/4 teaspoon dried basil
2 tablespoons molasses
1/2 pound finely diced very whole red clams
1 box pinto beans (flavorives, if desired)
1 (16 ounce) can portobello mushrooms, drained
1 bay leaf
1 (4 ounce) can cannellini beans
Remove inside of shell from tomatoes so that they are blade-like. Place onion, butter, Italian seasoning, water, minced clams and garlic in tomato saucepan, to cover. Return to a boil; boil until very liquid is absorbed. Stir in thyme; reduce heat.
Return to a water bath or large saucepan. Bring to a 1 1-inch boil. Stir in both water and peppercorns. Gradually reduce heat to low. Stir in onion powder; stir into tomato saucepan.
Return peppers and tomatoes to water bath. Bring back to a boil and return to a boil, stirring occasionally. Boil, whisking constantly, 60 minutes, or until wine reduces; pressing down well. Remove bay leaf. Toss with remaining tomato saucepan liquid, pan juices and cannellini bean. Cover pot (or direct on a large platter.) Serve over potatoes flat or over ricotta cheese pasta.