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Bean and Winter Squash Gratin

Difficulty:Easy

Ingredients

  • ■   8 oz dried borlotti (cranberry) beans
  • ■   extra-virgin olive oil
  • ■   4 oz fennel seed
  • ■   2 oz dried arbol chili pepper, seeded and crumbled
  • ■   ground black tellecherry pepper
  • ■   4 oz clove garlic

Description

1 cup dried borlotti (cranberry) beans Fine Trapani sea salt 1 bay leaf 5 tablespoons extra-virgin olive oil Water (optional) 3 ounces country-style white or whole-wheat bread (crusts removed) Flesh from 1 pound winter squash, such as kabocha squash or Hubbard squash, cut into 1-inch pieces 1 medium yellow onion, cut into small dice 2 large carrots, scrubbed and cut into small dice 2 teaspoons dried thyme 1/2 teaspoon fennel seed 1 dried arbol chili pepper, seeded and crumbled ? teaspoon freshly ground black tellecherry pepper 1 clove garlic, cut in half Place the beans in a pot with water to cover by several inches; bring to a boil, and boil for 1 minute. Remove from the heat, cover the pot and let the beans soak for 1 hour. Or, soak in tepid water to cover by several inches for 8 to 12 hours. Add a generous pinch of salt, the bay leaf and 1 tablespoon of the oil to the beans and their soaking liquid. Add water,if necessary, to keep the beans submerged by 2 to 3 inches. Cook over medium-high heat. Once the liquid starts to bubble, reduce the heat to medium-low, partially cover and cook, stirring occasionally, until the beans are just tender, 45 minutes to 1 hour. The beans may take longer than 1 hour to cook. Leave them in their soaking liquid while you finish preparing the rest of the gratin. Tear the bread into chunks and place them in a food processor; pulse into crumbs. Transfer to a bowl and drizzle with 2 teaspoons of the oil, tossing to coat evenly. Preheat the oven to 400 degrees. Toss the squash pieces with 1 tablespoon of the oil and 1/4 teaspoon of fine sea salt. Roast for 20 to 30 minutes, turning them once after about 15 minutes, until lightly golden and tender. Heat 1 tablespoon plus 1 teaspoon of the oil in a large, heavy saute pan over medium heat. Add the onion and carrots, stirring to coat; cook until tender and just beginning to turn golden, about 7 minutes. Stir in the thyme, fennel seed and dried arbor chili pepper. cook for 2 minutes, then gently fold in the squash just until incorporated. Discard the bay leaf in the beans. Drain the beans, reserving 1 cup of the cooking liquid, and gently stir them into the squash mixture. Season with 1/4 teaspoon salt and the black pepper. Rub the bottom and sides of a shallow 2-quart baking dish with the cut halves of garlic. Discard the garlic or reserve for another use. Transfer the bean-squash mixture to the baking dish. Pour 3/4 to 1 cup of the reserved bean-cooking liquid evenly over the top of the dish (

  • 1. Place the beans in a pot with water to cover by several inches; bring to a boil, and boil for 1 minute.
  • 2. Remove from the heat, cover the pot and let the beans soak for 1 hour.
  • 3. Or, soak in tepid water to cover by several inches for 8 to 12 hours.
  • 4. Add a generous pinch of salt, the bay leaf and 1 tablespoon of the oil to the beans and their soaking liquid.
  • 5. Add water,if necessary, to keep the beans submerged by 2 to 3 inches.
  • 6. Cook over medium-high heat.
  • 7. Once the liquid starts to bubble, reduce the heat to medium-low, partially cover and cook, stirring occasionally, until the beans are just tender, 45 minutes to 1 hour.
  • 8. The beans may take longer than 1 hour to cook.
  • 9. Leave them in their soaking liquid while you finish preparing the rest of the gratin.
  • 10. Tear the bread into chunks and place them in a food processor; pulse into crumbs.
  • 11. Transfer to a bowl and drizzle with 2 teaspoons of the oil, tossing to coat evenly.
  • 12. Preheat the oven to 400 degrees.
  • 13. Toss the squash pieces with 1 tablespoon of the oil and 1/4 teaspoon of fine sea salt.
  • 14. Roast for 20 to 30 minutes, turning them once after about 15 minutes, until lightly golden and tender.
  • 15. Heat 1 tablespoon plus 1 teaspoon of the oil in a large, heavy saute pan over medium heat.
  • 16. Add the onion and carrots, stirring to coat; cook until tender and just beginning to turn golden, about 7 minutes.
  • 17. Stir in the thyme, fennel seed and dried arbor chili pepper.
  • 18. cook for 2 minutes, then gently fold in the squash just until incorporated.
  • 19. Discard the bay leaf in the beans.
  • 20. Drain the beans, reserving 1 cup of the cooking liquid, and gently stir them into the squash mixture.
  • 21. Season with 1/4 teaspoon salt and the black pepper.
  • 22. Rub the bottom and sides of a shallow 2-quart baking dish with the cut halves of garlic.
  • 23. Discard the garlic or reserve for another use.
  • 24. Transfer the bean-squash mixture to the baking dish.
  • 25. Pour 3/4 to 1 cup of the reserved bean-cooking liquid evenly over the top of the dish (see headnote), and drizzle with the remaining tablespoon of oil.
  • 26. Sprinkle with the bread crumbs.
  • 27. Bake for 25 to 30 minutes, until the mixture is bubbling and the crumbs are golden.
  • 28. Wait for at least 15 minutes before serving.
  • 29. recipe adapted and photo from washingtonpost.com

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