It's casserole season — celebrate with a humble bean gratin you'll brag about

Wednesday, 15 November 2017, 06:08:56 AM. Bean gratin is a skillet of white beans, stewed with carrots and garlic, huddled under a breadcrumb crunch. Not fancy, but fantastically satisfying.
Beans are fine fellows. Hearty, wholesome, humble. The old-kind humble — hard workers who sidestep the spotlight. As opposed to the new kind of humble. Now, every promotion, book deal and Oscar is met with #humble. Seriously? Do these overachievers own dictionaries? Humble and brag cancel each other out. The practitioner of actual humility might drop the hashtag, pick up a spoon and dig into bean gratin. It’s a skillet of white beans, stewed with carrots and garlic, huddled under a breadcrumb crunch. Not fancy, but fantastically satisfying. Not that anyone else needs to know. www.leaheskin.com Bean gratin Prep: 2 ½ hours plus soaking time Bake: 30 minutes Makes: 8 - 10 servings Simple supper or welcome side — especially if vegetarians are expected at Thanksgiving. 1 pound dry white beans (such as navy or great northern), see note 4 cups chicken or vegetable broth 1 sprig rosemary 1 bulb garlic, skin on Olive oil Kosher salt and freshly ground black pepper 6 carrots (about ½ pound), peeled, sliced into ¼-inch-thick ovals 1 teaspoon fennel seeds 2 cups fresh breadcrumbs 1. Soak: Rinse and sort beans. Slide into a big pot. Cover with cold water by 2 inches. Cover pot, and let soak overnight, or boil 1 minute, cover and let rest 1 hour. Drain and rinse. 2. Simmer: Heap beans in a big pot. Add 4 cups water, chicken broth and rosemary. Simmer, adding boiling water if needed to keep beans covered, until completely tender, about 2 hours. 3. Roast: Slice garlic bulb in half along its...Read more
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