Beans and Greens Gratin

 

Extra virgin olive oil

½ stick unsalted butter

2 onions, sliced

3 cloves garlic, minced

1 fat leek, cleaned and sliced into rounds

kosher salt and freshly ground black pepper

pinch chili flakes

1 large bunch white-stemmed Swiss chard

2 T. fresh thyme leaves

1 T. chopped fresh rosemary

1 tsp. white wine vinegar

2 cups cooked white or brown beans with some of the cooking broth

1 cup grated hard sheep’s milk cheese, like Pecorino

2 cups fresh breadcrumbs (pulse a couple of slices of good bread in the food processor to make coarse crumbs)

 

Preheat oven to 400°F. In a heavy-bottomed pan heat 2 T. olive oil and 2 T. butter, then add the onions, garlic and leeks. Season with salt and pepper and add the chili flakes. Sauté slowly until onions are softened and caramelized, about 15-20 minutes but as long as 30; you want them to turn a deep golden brown. While the onions cook, strip the leaves of the Swiss chard; chop the stems and slice the leaves, keeping them separate. When the onions are about halfway to brown, add the Swiss chard stems to the pan, stirring to combine. Once everything is a nice golden brown, add the sliced chard leaves, the herbs, and the vinegar, tossing to wilt. Butter the bottom of a ceramic oval baker or casserole dish and spread the onion and chard mixture at the bottom. Layer on the cooked beans and pour in enough liquid to come about halfway up the casserole (this helps the beans not to dry out in the oven). Sprinkle the grated cheese over the beans and then spread the breadcrumbs on top. Dot with the remaining butter, season again with salt and pepper, and bake in the oven for 45-50 minutes, or until bubbly and golden brown on top.