Recipe By :
Serving Size : 6 Preparation Time :99:59
Categories : Side Dishes Main Course
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 cups Great Northern beans or lima beans
1 bay leaf
1 teaspoon dried thyme
1/2 teaspoon salt -- plus salt to taste
2 tablespoons butter
3/4 cup minced green onion
1/2 cup grated carrot
1/2 cup minced celery
2 tablespoons minced fresh sage
fresh ground pepper -- to taste
1/2 cup whipping cream
1/4 cup seasoned bread crumbs
1. On Day 1 cover beans with cold water and let stand 24 hours.
2. On Day 2 drain beans. Place in a medium saucepan, add bay leaf, thyme, 1/2
teaspoon of the salt, and water to cover. Over high heat bring to a boil,
reduce heat to maintain a simmer, and cook until tender (about 1 hour). Drain
beans, reserving 1 cup liquid. Transfer beans to a bowl, add reserved liquid,
cover, and refrigerate.
3. On Day 3 in a large skillet over moderate heat, melt butter. Add onion,
carrot, and celery and saute 3 minutes. Add sage and cook 1 minute. Stir in
beans with their liquid and simmer 5 minutes. Remove from heat, cool, cover,
and refrigerate 2 days.
4. On Day 5 preheat oven to 400 degrees F. Butter an 11- by 13-inch baking
dish. Season beans with salt and pepper, then transfer to baking dish. Drizzle
cream over dish and dot with bread crumbs. Bake until hot and lightly browned
(15 to 20 minutes). Serve from the baking dish, if desired.
- - - - - - - - - - - - - - - - - -
NOTES : For busy cooks, it's nice to have a repertoire of dishes that can be
assembled a little at a time over several days. The preparation of these beans
can be stretched over five days, although it doesn't need to be. If you
prefer, you can do step 1 on one day, steps 2 and 3 the next day, and step 4
the day of the party. Refrigerating the beans for at least one day improves
their flavor.
