White bean and vegetable gratin - country living
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (1-lb) dried navy beans, sorted and rinsed |
| 2 | tablespoons | Olive oil |
| 1 | medium | Onion, chopped |
| 8 | Cloves garlic, chopped | |
| 2 | cups | Chopped fresh plum tomatoes |
| 1 | pack | (10-oz) fresh spinach, chopped |
| 1 | tablespoon | Finely grated lemon rind |
| 2 | tablespoons | Red-wine vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Ground black pepper |
| 1 | cup | Fresh bread crumbs |
| ½ | pounds | Gruyere cheese, shredded |
| 3 | tablespoons | Butter |
Directions
1. In 5-quart saucepot, place beans and enough water to cover by 2 inches. Cover pot and heat water to boiling over high heat. Boil 2 minutes. Remove from heat and let beans stand 1 hour; drain.
2. Return beans to saucepot and add enough water to cover by 2 inches.
Cover and again heat to boiling over high heat. Reduce heat to medium-low and simmer, covered, 1 hour or until beans are tender.
Drain beans, reserving cooking liquid.
3. Meanwhile, in small saucepan, heat oil over medium heat. Add onion and saute 5 minutes. Add garlic and saute 1 minute. Remove from heat and transfer to large bowl; add tomatoes, spinach, lemon rind, vinegar, salt, pepper, and half the beans.
4. In blender or food processor fitted with chopping blade, combine remaining half of beans and the reserved cooking liquid. Process until mixture is a smooth puree. Stir puree into vegetable mixture in bowl, mixing until well combined.
5. Heat oven to 350'F. Butter a 13 by 9- inch gratin dish or baking pan. Spread vegetable-bean mixture in pan and top with bread crumbs and cheese. Cut butter into small pieces and dot top of mixture. Bake 30 to 35 minutes or until top is golden brown. Cool 10 minutes before serving.
Country Living/November/1994 Scanned & edited by Di Pahl & <gg>