INGREDIENTS

INSTRUCTIONS

In a kettle combine the beans with enough cold water to cover them by 2
inches and simmer them, covered, for 1 to 1 1/2 hours, or until they are
tender. Drain the beans in a colander set over a large bowl and reserve the
cooking liquid. In a large heavy skillet cook the sausage over moderate
heat, stirring and breaking up any lumps, until it is cooked through and
transfer it with a slotted spoon to a bowl. To the fat remaining in the
skillet add the oil and in the fat cook the onion, the fennel, the bell
pepper, the basil, the thyme, and salt and pepper to taste over moderate
heat, stirring, until the vegetables are softened. Add the broth and simmer
the mixture, covered, for 5 to 10 minutes, or until the vegetables are
tender. In a blender or food processor puree 1 1/2 cups of the cooked beans
with 1 cup of the reserved cooking liquid. Add the puree to the vegetable
mixture with the remaining cooked beans, the sausage, the artichoke hearts,
the parsley, and salt and pepper to taste and transfer the mixture to a
buttered 4-quart gratin dish, 15 by 10 by 2 inches. In a small bowl stir
together the bread crumbs and the Parmesan and sprinkle the mixture evenly
over the gratin. Dot the gratin with the butter and bake it in the middle
of a preheated 350F. oven for 45 to 50 minutes, or until the top is golden.
To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discolored
ones. In a kettle combine the beans with enough cold water to cover them by
2 inches, bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, for 1 hour.
Serves 6 to 8.
Gourmet March 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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