-
1
Soak beans in large bowl of cold water overnight.
-
2
Drain.
-
3
Put beans in 6-qt.
-
4
Dutch oven, and add enough water to cover by 2 inches.
-
5
Tie together thyme and parsley sprigs, and add to pot.
-
6
Pierce onion half with cloves, and add to pot.
-
7
Add fennel fronds and stalks to pot with 6 halved garlic cloves.
-
8
Partially cover, and bring to a boil.
-
9
Uncover, reduce heat to medium-low, and simmer 35 to 40 minutes, or until beans are just tender.
-
10
Drain beans, and reserve cooking liquid.
-
11
Discard herb bundles, onion, and fennel.
-
12
Wipe out Dutch oven for next step.
-
13
Preheat oven to 400F.
-
14
Heat 2 Tbs.
-
15
oil in Dutch oven over medium-high heat.
-
16
Add carrots and diced fennel, and season with salt, if desired.
-
17
Cover, and cook 10 minutes, or until beginning to brown, stirring frequently.
-
18
Add diced onion, season with salt (if desired), and cook, covered, 6 to 8 minutes, or until onion is soft and bottom of pan is browning, stirring occasionally.
-
19
Add minced garlic, and cook 1 minute, or until fragrant.
-
20
Remove pot from heat, and stir in vinegar, using spatula to scrape up any browned bits of onion stuck to bottom of pot.
-
21
Add beans, chopped thyme, 2 Tbs.
-
22
chopped parsley, 1/2 cup Grana Padano, and 1 1/2 to 2 cups bean cooking liquid.
-
23
(Liquid should come to about 1 1/2 to 2 inches below top of beans; add more if necessary.)
-
24
Stir well to combine.
-
25
Combine breadcrumbs, remaining 1 Tbs.
-
26
chopped parsley, and remaining 1/4 cup Grana Padano in small bowl.
-
27
Drizzle remaining 1 Tbs.
-
28
oil into crumb mixture, and combine to moisten breadcrumbs.
-
29
Spread breadcrumb mixture over bean mixture.
-
30
Bake gratin, uncovered, 40 to 45 minutes, or until top is browned and juices have bubbled down below surface, leaving brown rim around edge of crust.
-
31
Cool at least 20 to 25 minutes to allow beans to finish absorbing juices.
-
32
Serve warm.
