Bean Tomato and Sausage Gratin
This is in the "Brunch, Lunch and Supper Dishes" section of the book, which gives all the recipes an illusion of simplicity and speed. Hah! This was ultimately delicious, but waaaay too complicated. The same result could come much easier with a few cut corners. But here it is:
Soak overnight:
2 cups pinto beansDrain the beans. Transfer to a large pot and add:
8 cups waterBring to a boil, then reduce heat and simmer for an hour. Add salt, then simmer until beans are tender, another 30-60 minutes.
1 onion, halved, each half stuck with 1 clove
2 garlic cloves, minced
1 bouquet garni
While the beans are simmering, heat a heavy casserole over medium heat. Add:
1/4 cup olive oilCook, stirring until the meat loses its color, about 5 minutes. pour off most of the fat. Add, stirring for two minutes:
2 oz pancetta or bacon, diced.
Cook, until it renders its fat. Add
1 pound sweet italian sausages, casings removed and crumbled.
1 onionAdd the beans and 2 cups of the beans' cooking liquid to the sausage and tomato mixture.
2-4 garlic cloves, minced
1 tbsp tomato paste.
2x28 oz cans of whole tomatoes with juice
1 tsp fresh thyme or oregano
Simmer it all for 30 minutes. Mean while preheat the oven to 400. Grease a casserole dish, add the mixture. Top with
1/2 c. bread crumbs
1 tbsp olive oil
2 cups grated swiss cheese.
Bake for 30 minutes, until top is lightly browned and bubbling.
Rating: B
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