Flageolet Gratin. ~. Rancho Gordo Beans

                                        

Flageolet Gratin

Beans have recently become an important part of my diet for protein.  My youngest daughter inspires me with her knowledge and cooking skills.  She often introduces me to ingredients not available in my locale.  One such is the heirloom beans from a company in Napa CA,  named Rancho Gordo.  The flavor and texture will convert anyone!
Ingredients:

2 celery ribs (dice) or a fennel bulb, thinly sliced 

1 small onion, diced (1 cup) 

2 garlic cloves, minced 

2 cups cooked Flagolet beans ( or any white beans—Marcella, Alubia Blanca, Casoulet, Royal Corona) 

1/2 cup bread crumbs (made with 1 piece of toasted Dave's bread processed in the food processor) 

1 teaspoon dried thyme 

1/2 teaspoon ground fennel seeds if you used celery, I used the basic bean method.
Directions:
Watch this video. "Rancho Gordo Basic Beans Recipe". 

I used a 12 inch skillet heated over medium high heat. Saute the onion and celery in the skillet, adding water as they cook. Add the garlic. Add 1/4 cup water and cover the skillet with a lid. Cook for 10-15 minutes. 

Once the vegetables are soft, add 2 cups of the cooked beans and their liquid. Mix well. Place the bread crumbs on top. Place in a 9 inch casserole dish and bake at 375 degrees for 20 minutes.

Depending on age,  beans that have been stored on the shelf will take much longer to cook.  Always use shortly after purchase.