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Gratin de Thon aux Haricots Secs
Tuna and White Bean Gratin
- Serves
6
- Difficulty
Easy
By Anne Willan
Published 1981
Fish and beans are characteristic ingredients in Breton cooking. Combining them in one recipe may seem unusual, but the Bretons eat beans with almost everything.
Ingredients
| dried white beans |
Method
Soak the beans overnight in cold water. Drain them, put them in a pot with the whole onion and cover generously with cold water. Bring to a boil and simmer for 1½ hours or until very soft, adding more hot water as it evaporates so that the beans remain covered with liquid. Add salt half-way through the cooking time. Drain the beans, discarding the onion. Set the oven at hot (200°C/400°F). Purée
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