French Horticultural Bean Gratin
3 c. cooked Alstede Fresh French Horticulture Beans (aka Cranberry Beans)
3/4 c. cooking liquid
1/4 c. dry white wine
extra-virgin olive oil
1 carrot finely chopped
1 medium onion, diced
3-4 cloves garlic, chopped
3-4 leaves chopped fresh sage
1 1/2 c. chopped, kale, spinach, arugula
2 ripe tomatoes, chopped or canned, diced
1 t fresh thyme leaves
freshly ground black pepper
2 slices hearty sourdough or country bread (processed to equal 3/4 c crumbs)
1-2 T butter
Preheat the oven to 350. Heat 2-3 T of olive oil in a large, heavy skillet. Add the carrot, onions, garlic, and cook, over low heat, for about 6 minutes add sage and season with salt and cook for an additional 4-5 minutes or until the vegetables are tender. Add the leafy greens and tomatoes continue to cook for another minute or two. Sprinkle with thyme leaves.
Stir in the beans to combine, and transfer to a baking/gratin dish. Add bean cooking liquid. It should cover most of the vegetable mixture.
Melt the butter in a sauté pan. Add the breadcrumbs and allow to toast. Sprinkle the breadcrumbs over the casserole, bake about 45 minutes.
Farm Kitchen Tip – This is great crowd pleasing recipe that can be adapted to include different flavors or to swop out items you have on hand. It’s hearty and a real comfort food that will be a favorite this season.
Recipe & photo provided by Jenn Borealo
Culinary & Education Specialist at Alstede Farms