Gratin of White Beans, Ramps, and Watercress
Main Dishes • Argentinian
Description
The main ingredients are white beans and onions, which serve as the base. Their character is enhanced by the crisp, delicate ramps and watercress.
Ingredients
- Onion 20 oz
- White Beans 15 oz
- Olive Oil 3 spoons
- Champagne Vinegar 2 spoons
- Salt 1 tablespoon
- Cress salad 5 oz
- Ramsons 5 oz
- Breadcrumbs 5 oz
- Gruyère cheese 10 oz
- Garlic 1 clove
Step-by-Step Guide
Step 1
Pour the dry beans into a large pot and add enough water to cover them by 2 inches. Place it on the heat, bring to a boil, and cook for 2 minutes. Then remove the pot from the heat, cover it with a lid, and let it sit for an hour.
Step 2
Drain the beans in a colander, let the water drain off, and then transfer the beans back into the pot. Add finely chopped onion, 2.5 liters of water, and place it on the stove. Boil the beans in gently simmering water for 35-45 minutes, until they are completely soft, and then transfer them again to a colander set over a large bowl — and into a ceramic gratin dish or any other shallow oven-safe dish.
Step 3
Pour the liquid collected in the bowl under the colander into a saucepan and bring it to a boil for 5–10 minutes, until it reduces to 300–350 milliliters. Then transfer it to a blender, add a cup of cooked beans, olive oil, vinegar, and salt. Blend everything until smooth.
Step 4
Chop the watercress and ramson coarsely, then mix them in a gratin dish with the beans and bean puree.
Step 5
Mix the breadcrumbs, grated Gruyère cheese, and finely chopped garlic. Sprinkle the mixture over the gratin and place it in a preheated oven at 430°F for 20 minutes. When a golden crust forms, remove the gratin from the oven and garnish with fresh watercress, if there are any leaves left.
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