Yellow Eye Bean Casserole

Yellow Eye Bean Casserole

Based on 23Q2 Rancho Gordo Bean Club recipe.

Ingredients

• 2.5 oz olive oil
• 1 cup dried yellow eye beans, cooked
• 2 larg fennel bulbs
• 1 medium onion chopped
• Leaves from 4 to 6 stems fresh thyme
  • Try dried thyme
• 1/2 cup white wine
• 1 cup vegetable stock
• 1 lemon's zest plus some juice
• 4 garlic cloves chopped
• 2 bay leaves
• salt and pepper

Topping:

• 1/2 cup breadcrumbs
• 1/2 cup shredded hard cheese
• 1/2 cup minced fresh basil leaves

Procedure

1. Chop fennel and onion coarsely then saute in olive oil with lemon zest until soft
2. Add garlic, bay leaves + thyme, cook until onion and fennel caramelize
3. Add wine lemon juice and vegetable stock, stir and scrape to deglaze pan
4. Add salt and pepper
5. Reduce to a gravy-like consistency, not too runny
6. Transfer to a wide baking dish, cover with topping
7. Cover dish with foil and cook for 30-40 min at 400F
8. Uncover and bake 15-20 minutes more, monitoring so topping isn't overdone.

Notes

The first time I did this I did the oven part with the pan uncovered throughout. The topping got a bit dark. If cooking covered partway mind that the mixture is not too liquidy when transferred to the baking dish.