Slow-Cooked Tomato and Herb White Beans
['1 cup dried navy beans', '6 cups water', '1 medium carrot, cut into 1-inch pieces', '1 medium white onion, coarsely chopped', '4 (3-inch) thyme sprigs', '1 (3-inch) rosemary sprig', '1 (3-inch) sage sprig', '1 teaspoon kosher salt', '3 bacon slices, chopped', '1/4 cup extra-virgin olive oil', '1 medium white onion, chopped', '1/4 cup minced garlic (from 1 to 2 heads)', '3/4 teaspoon kosher salt', '1 pound tomatoes, chopped (3 cups)', '1/2 cup canned tomato purée', '1 1/2 tablespoons chopped thyme']
Soak beans overnight (8 to 12 hours) in water to cover by 2 inches or quick-soak (see cooks' note, below), then drain.
Bring beans, water (6 cups), carrot, onion, and herb sprigs to a simmer in a 4-quart heavy pot, then simmer, partially covered, until beans are al dente, about 45 minutes. Add kosher salt, then continue to simmer until beans are tender, 45 minutes to 1 hour more.
Cook bacon in a 12-inch heavy skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Add oil and onion and cook, stirring occasionally, until onion is golden, about 12 minutes. Add garlic, kosher salt, and 1/4 teaspoon pepper and cook, stirring occasionally, until garlic is softened, about 2 minutes. Add tomatoes, tomato purée, and thyme and simmer, uncovered, stirring occasionally, until sauce is slightly thickened, about 30 minutes.
Discard carrot and herb sprigs. Drain beans in a sieve set over a bowl, reserving cooking liquid, and return beans to pot. Add tomato sauce and 1 1/2 cups bean-cooking liquid and simmer, uncovered, stirring occasionally, until thickened, about 45 minutes.
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