Hearty Cranberry Bean and Vegetable Casserole

1. Soak the Beans

Start by soaking the cranberry or borlotti beans in 4 cups of water overnight. This step is crucial as it helps to soften the beans and reduce cooking time.

2. Cook the Beans

The next day, drain the soaked beans and place them in a saucepan with fresh water. Simmer the beans gently for about 2 hours until they are tender. Once the beans are cooked, season them with salt to taste.

3. Preheat the Oven

While the beans are cooking, preheat your oven to 350°F (175°C).

4. Cook the Vegetables

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

5. Add Garlic and Sage

Next, add the thinly sliced garlic and chopped sage leaves to the pan, along with a pinch of salt. Cook for another 5 minutes, allowing the flavors to meld together.

6. Add Tomatoes

Stir in the chopped tomatoes and let them cook for an additional 5 minutes.

7. Combine and Bake

Combine the cooked beans and the sautéed vegetable mixture in a medium-sized gratin or baking dish. Add enough of the reserved bean cooking liquid to almost cover the mixture. Drizzle ¼ cup of extra-virgin olive oil over the mixture and top with the toasted breadcrumbs. Bake the casserole in the preheated oven for about 40 minutes, until the breadcrumbs are golden and crispy.

8. Serve

Serve the casserole hot, straight from the oven. Enjoy the rich, comforting flavors of this hearty dish!