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1
Soak overnight in 4 cups water: 1 1/4 cups cranberry or borlotti beans.
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2
Drain and cover with fresh water by 2 inches in a saucepan.
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3
Bring to a boil.
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4
Lower the heat and skim off any foam.
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5
Simmer gently for 2 hours or so until the beans are tender.
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6
Add more water if necessary during the cooking.
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7
Season to taste with: Salt.
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8
Set the beans aside to cool in their liquid.
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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).
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10
Heat in a heavy-bottomed pan: 1/4 cup olive oil.
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11
Add the diced vegetables and cook until tender, about 10 minutes.
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12
Add: 4 garlic cloves, thinly sliced, 6 fresh sage leaves, chopped, Salt.
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13
Cook for 5 minutes and then stir in: 1/2 cup chopped tomatoes, fresh or canned organic.
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14
Cook for 5 minutes.
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15
Taste and add salt if necessary.
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16
Drain the beans, reserving the liquid.
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17
Mix the beans with the vegetables and put into a medium-size gratin or baking dish.
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18
Taste for salt.
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19
Add enough bean liquid to almost cover.
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20
Drizzle with: 1/4 cup extra-virgin olive oil.
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21
Cover with: 1/2 cup Toasted Breadcrumbs (page 63).
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22
Bake for 40 minutes in a preheated 350F oven, checking occasionally.
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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).
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24
Fresh shell beans make an even tastier gratin.
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25
Shell 3 pounds fresh cranberry beans.
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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.
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27
You dont have to turn the beans into a gratin.
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28
Simply cook the beans together with the tomatoes and vegetables for 10 minutes before serving.
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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.
