Cranberry Bean Gratin

Directions

1. 1
   Soak overnight in 4 cups water: 1 1/4 cups cranberry or borlotti beans.
2. 2
   Drain and cover with fresh water by 2 inches in a saucepan.
3. 3
   Bring to a boil.
4. 4
   Lower the heat and skim off any foam.
5. 5
   Simmer gently for 2 hours or so until the beans are tender.
6. 6
   Add more water if necessary during the cooking.
7. 7
   Season to taste with: Salt.
8. 8
   Set the beans aside to cool in their liquid.
9. 9
   Meanwhile finely dice: 1/2 onion (about 1/4 cup diced), 1 small peeled carrot (about 1/4 cup diced), 1 small celery stalk (about 1/4 cup diced).
10. 10
    Heat in a heavy-bottomed pan: 1/4 cup olive oil.
11. 11
    Add the diced vegetables and cook until tender, about 10 minutes.
12. 12
    Add: 4 garlic cloves, thinly sliced, 6 fresh sage leaves, chopped, Salt.
13. 13
    Cook for 5 minutes and then stir in: 1/2 cup chopped tomatoes, fresh or canned organic.
14. 14
    Cook for 5 minutes.
15. 15
    Taste and add salt if necessary.
16. 16
    Drain the beans, reserving the liquid.
17. 17
    Mix the beans with the vegetables and put into a medium-size gratin or baking dish.
18. 18
    Taste for salt.
19. 19
    Add enough bean liquid to almost cover.
20. 20
    Drizzle with: 1/4 cup extra-virgin olive oil.
21. 21
    Cover with: 1/2 cup Toasted Breadcrumbs (page 63).
22. 22
    Bake for 40 minutes in a preheated 350F oven, checking occasionally.
23. 23
    If the gratin is drying out, carefully spoon in a little bean liquid (pouring at the sides of the gratin dish to avoid getting the crumbs wet).
24. 24
    Fresh shell beans make an even tastier gratin.
25. 25
    Shell 3 pounds fresh cranberry beans.
26. 26
    Cover them with water to a depth of about an inch, bring to a boil, reduce to a simmer, and start checking for doneness after about 20 minutes.
27. 27
    You dont have to turn the beans into a gratin.
28. 28
    Simply cook the beans together with the tomatoes and vegetables for 10 minutes before serving.
29. 29
    Other herbs can be substituted for sage: try about 1/2 tablespoon of the finely chopped leaves of rosemary, thyme, summer or winter savory, marjoram, parsley, or oregano.