White Bean Gratin

I have promised to share this recipe since New Years! Because of the long wait I have provided two. Enjoy!!!

Classic White Bean Gratin
Yield: 8-10 dinner size portions

2 large Spanish onions or your favorite sweet onion, small diced
10 cloves garlic, minced
2 T butter
2 T extra virgin olive oil
1 1/2 pounds white navy beans, dried
Salt and pepper, to taste

Topping:
3 cups homemade bread crumbs
3 T butter

9 x 13 inch baking dish or 4 qt casserole dish with at least 2 inch sides

1. Soak beans overnight.
2. Drain and rinse beans. Then put beans in stockpot and cover with at least one inch of water. Do not salt beans!!! Bring beans to a boil and skim off any foam that comes to the top. Reduce heat and cover. Allow beans to cook for at least 1 hour. Test for doneness. When done remove from heat and salt beans. Allow cooling in the pot liquor*.
3. While beans cook prepare the onions and garlic. Sauté over medium heat in butter and olive oil until onions are translucent and garlic aromatic.
4. Drain beans, making sure to save at least 4 cups of the pot liquor*. Add beans to the garlic and onions. Add enough pot liquor so the beans stay most during cooking and almost creamy texture is obtained.
5. Pour mixture in to baking dish.
6. For the topping melt the butter and stir in the bread crumbs. Spread this mixture on the beans and bake in a preheated 350 degree Fahrenheit oven for about 45 minutes. Topping should be slightly browned and bubbling at the sides.


Vegetable White Bean Gratin
Yield: 8-10 dinner size portions

2 large Spanish onions or your favorite sweet onion, small diced
10 cloves garlic, minced
6 carrots, small diced
3 bags baby spinach or regular spinach stems removed
2 T butter
2 T extra virgin olive oil
1/2 pound white navy beans, dried
1 qt favorite tomato sauce (I used my own canned spicy pink Brandywine sauce!)
Salt and pepper, to taste

Topping:
3 cups homemade bread crumbs
3 T butter

9 x 13 inch baking dish or 4 qt casserole dish with at least 2 inch sides

1. Soak beans over night.
2. Drain and rinse beans. Then put beans in stock pot and cover with at least one inch of water. Do not salt beans!!! Bring beans to a boil and skim off any foam that comes to the top. Reduce heat and cover. Allow beans to cook for at least 1 hour. Test for doneness. When done remove from heat and salt beans. Allow them to cool in the pot liquor*.
3. While beans cook prepare the onions, garlic, spinach and carrots. Sauté over medium heat onions, garlic as in the classic gratin adding the carrots near the end. Add ½ cup of water once onions are translucent and garlic aromatic. Once simmering, add the spinach and cover. Cook until spinach is wilted.
4. Drain beans and add to the vegetable mixture. Stir in the tomato sauce.
Pour mixture into the baking dish.
5. For the topping melt the butter and stir in the bread crumbs. Spread this mixture on the beans and bake in a preheated 350 degree Fahrenheit oven for about 45 minutes. Topping should be slightly browned and bubbling at the sides.

*pot liquor or pot likker refers to the liquid resulting from the cooking of meat or vegetables.