Flageolet Bean Casserole

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Sort of french baked beans--a gratin which is wonderful served alongside grilled or roasted meat, particularly lamb. from a james peterson recipe. cook time includes overnight soaking of the dried beans.

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Steps

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Cover the beans in cold water by at least three inches of liquid and allow to soak overnight.

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When your beans have soaked , heat the onion and garlic in 2 tablespoons of the oil in a large heavy saucepan over medium heat for about ten minutes.

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Add prosciutto , the drained beans , the stock and the bouquet garni.

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Bring to a simmer , partially cover the pot and continue to simmer very gently , stirring every twenty minutes or so for about one and a half hours or until the beans have softened completely.

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Stir the tomatoes into the beans and cook uncovered until the beans are no longer submerged in liquid.

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If you used a prosciutto end , remove it and peel off and discard the rind , chop the remaining meat and add back into the beans.

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Preheat the oven to 350f.

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Process the bread in your blender or food processor.

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Spread the beans in an 8 - 12 cup gratin or baking dish.

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Sprinkle the surface with the bread crumbs and the remaining olive oil.

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Bake for thirty minutes or until the sur.

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Ingredients

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flageolet beans, onion, garlic cloves, extra virgin olive oil, prosciutto, bouquet garni, chicken stock, tomatoes, white bread