1              1 lb package Websters soldier beans, rinsed
2 Tbsp.    Olive oil
1               Medium sized onion, chopped
8               Cloves garlic, chopped
2 cups      Chopped fresh plum tomatoes (canned will do in a pinch)
1               10 oz. package fresh spinach, chopped
1 Tbsp.     Lemon rind, finely grated
2 Tbsp.     Red wine vinegar
1/2 tsp.     Salt
1/2 tsp       Black pepper
1 cup         Fresh bread crumbs
1/2 lb         Gruyere cheese, shredded
3 Tbsp.      Butter

In a 5 qt saucepan, place beans and enough water to cover by 2 inches. Cover pot and bring water to boil over high heat. Boil 2 minutes. Remove from heat and let beans stand for 1hour. Drain.

Return beans to saucepan and add enough water to cover by 2 inches. Cover and again bring water to boil over high heat. Reduce heat and simmer, covered, 1 hour or until beans are tender. Drain beans, reserving 1 cup of cooking liquid.

Meanwhile, in a small saucepan, heat oil over medium heat. Add onion and saute 5 minutes. Add garlic and saute 1 minute. Remove from heat and transfer to a large bowl; add tomatoes, spinach, lemon rind, vinegar, salt, pepper, and half the beans.

In food processor puree the remaining helf of the beans and the 1 cup of reserved cooking liquid. Stir puree into vegetable  mixture in the bowl, mixing until well combined.

Heat oven to 350ºF. Butter a 13 x 9 inch gratin dish or baking pan. Spread the vegetable/bean mixture in the dish and cover with bread crumbs and cheese. Cut butter into small pieces and dot over the top. Bake 30 to 35 minutes until the top is golden brown. Cool 10 minutes before serving.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE