| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
lb |
Dried white beans such as Great Northern; picked over |
|
|
; or navy |
| 4 |
c |
Chopped onion |
| 2 1/2 |
qt |
Water |
| 3 |
tb |
Olive oil |
| 2 |
ts |
White-wine vinegar |
| 1 |
ts |
Salt |
| 1 1/2 |
c |
Packed tender watercress sprigs plus |
|
|
; additional sprigs for garnish if |
|
|
; desired |
| 1 |
c |
Fine day-old bread crumbs |
| 1 |
c |
Grated Gruyere |
| 1 |
|
Garlic clove; minced |
INSTRUCTIONS
In a kettle combine the beans with enough cold water to cover them by 2
inches, bring the water to a boil, and simmer the beans, uncovered, for 2
minutes. Remove the kettle from the heat and let the beans soak, covered,
for 1 hour. Drain the beans in a colander, return them to the kettle, and
stir in the onion and the 2 1/2 quarts water. Simmer the beans for 35 to 45
minutes, or until they are tender, drain them in the colander set over a
large bowl, and transfer them to a 3-quart gratin dish or other shallow
baking dish. Return the cooking liquid to the kettle and boil it for 5 to
10 minutes, or until it is reduced to about 1 1/2 cups. In a blender puree
1 cup of the beans with the reduced cooking liquid, the oil, the vinegar,
and the salt and stir the puree with 1 1/2 cups of the watercress into the
whole beans. The gratin may be prepared up to this point 2 days in advance
and kept covered and chilled.
In a bowl toss together the bread crumbs, the Gruye, and the garlic,
sprinkle the topping over the gratin, and bake the gratin in the middle of
a preheated 425F. oven for 20 minutes, or until it is bubbly and golden.
Divide the gratin among 6 to 8 plates and garnish each serving with some of
the additional watercress.
Serves 6 to 8.
Gourmet October 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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