Cranberry Bean Gratin

1. Soak the Beans

Begin by placing the cranberry or borlotti beans in a bowl with 4 cups of water. Let them soak overnight to ensure they become soft and ready for cooking.

2. Cook the Beans

After soaking, drain the beans and transfer them to a saucepan with fresh water and a pinch of salt. Bring the water to a boil, then reduce the heat and let the beans simmer gently for about 2 hours. Skim off any foam that appears.

3. Prepare the Vegetables

While the beans are cooking, dice the onion, carrot, and celery. These aromatic vegetables will form the base of the gratin.

4. Cook the Vegetables

In a heavy-bottomed pan, heat ¼ cup of olive oil over medium heat. Add the diced onion, carrot, and celery, cooking them for about 10 minutes until they are softened and fragrant.

5. Add Flavor with Garlic and Sage

To the softened vegetables, add the thinly sliced garlic and chopped sage leaves. Sprinkle in some salt and stir in the chopped tomatoes. Let this mixture cook for another 10 minutes.

6. Combine Beans and Vegetables

Once the beans are tender, drain them, reserving some of the cooking liquid. In a gratin or baking dish, mix the cooked beans with the vegetable mixture. Pour in ¼ cup of extra-virgin olive oil and a ladle of the reserved bean liquid.

7. Assemble and Bake the Gratin

Evenly spread the toasted breadcrumbs over the top of the bean and vegetable mixture. Place the gratin dish in a preheated oven at 350°F and bake for about 40 minutes until golden brown and crunchy.