Anne Willan

Gratin de Thon aux Haricots Secs

Tuna and White Bean Gratin

Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

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

250 g 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