White Bean And Vegetable Gratin - Country Living Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 package: , (1-lb) dried navy beans,
1 tbsp: Finely grated lemon rind,
-sorted and rinsed,
2 tbsp: Red-wine vinegar,
2 tbsp: Olive oil,
1/2 tsp: Salt,
1 medium: Onion, chopped
1/2 tsp: Ground black pepper,
8 Cloves: garlic, chopped
1 cup: Fresh bread crumbs,
2 cup: Chopped fresh plum tomatoes,
1/2 lbs: Gruyere cheese, shredded
1 package: , (10-oz) fresh spinach,
3 tbsp: Butter,
-chopped,
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 350F. 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 &
Source from luhu.jp
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 350F. 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 &
Source from luhu.jp