Thursday, January 12, 2006

White Bean Casserole

This is an easy and delicious dish:
Boil dried white beans (flageolets or other beans) with a peeled onion, cut in half, a bay leaf, and other herbs, if you like. Add salt halfway the cooking. Or use canned beans for convenience.
In an oven-proof dish mix the drained beans with lots and lots of fresh thyme and a good amount of crème fraîche. Top with grated cheese, cheddar or Gouda. Bake in a 200 º C oven until bubbling and golden on top. Serve with French bread (although I still prefer coarse brown bread) and a salad.
Super simple!

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