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Cannellini Bean Gratin with Herbed Bread Crumb Topping - beans

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beans carrots celery onion bay leaves garlic bouquet garni extra-virgin olive oil salt bread crumbs flat leaf sage rosemary mustard red wine vinegar
Viewed: 109 - Published at: 7 years ago

Ingredients

  • 3 pounds dried cannellini beans (6 1/2 cups), soaked overnight and drained
  • 2 carrots
  • 2 celery ribs
  • 1 small onion, halved
  • 4 bay leaves
  • 1 head of garlic, halved horizontally, plus 7 cloves, minced
  • Bouquet garni made with 20 parsley stems, 10 thyme sprigs, 2 sage sprigs and 2 rosemary sprigs tied with twine
  • 1 1/2 cups extra-virgin olive oil, plus more for drizzling
  • Salt
  • 4 cups fresh bread crumbs (from 1 baguette, crusts removed)
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped rosemary
  • 2 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar

Method

  • In a large pot, combine the cannellini beans with the carrots, celery, onion, bay leaves, garlic head, bouquet garni and 1/2 cup of the olive oil.
  • Add 6 quarts of water and bring to a boil.
  • Simmer the beans over low heat until tender, about 1 hour; generously season the beans with salt about 10 minutes before they are done.
  • Let cool.
  • Meanwhile, preheat the oven to 375.
  • On a rimmed baking sheet, toss the bread crumbs with 1/2 cup of the olive oil and bake, stirring frequently, until golden and crisp, about 8 minutes.
  • Let cool, then transfer the bread crumbs to a bowl and toss with the chopped parsley, sage and rosemary.
  • Using the side of a chefs knife, mash the minced garlic to a paste with a generous pinch of salt.
  • Scrape the garlic paste into a small bowl and stir in the Dijon mustard.
  • Stir half of the garlic-mustard mixture into the toasted bread crumbs.
  • Drain the beans, reserving 1 cup of the cooking liquid; discard the carrots, celery, onion, bay leaves, garlic and bouquet garni.
  • Transfer the beans to 2 large, shallow baking dishes.
  • Whisk the vinegar and the remaining 1/2 cup of olive oil into the remaining garlic-mustard mixture, then stir in the reserved bean cooking liquid.
  • Pour the mixture over the beans and stir.
  • Sprinkle the bread crumbs on top and bake on the top shelf for 15 minutes, until hot and crusty.
  • Drizzle with olive oil and serve warm.

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