Soupy Cranberry Beans

Combine beans, carrots, garlic and rosemary in a heavy pot; barely cover with water. Bring to simmer, skimming surface to remove foam that develops. Simmer until beans are fully tender, 20 to 30 minutes, adding more water as needed so that there will be enough liquid left at the end for a slightly soupy texture. Remove rosemary. Add salt and pepper to taste.

If time permits, let the beans stand off the heat one or more hours to meld the flavors.

To serve, reheat beans. Scoop them into soup plates and crumble a square of warm corn bread over each one. Top with tomato and onion slices, then drizzle with some of the bean liquid.