Simon's Creamy Bean Gratin
METHOD:
2 tins of white beans, drained well, or 300g flageolet beans soaked overnight then cooked for 30-40 mins the drained and dried out well
In a bowl, mix together these things:
8 anchovy fillets
4 tbs garlic oil (from last episode)
1 head of garlic (from last episode)
300ml cream
salt, pepper and a light grind of nutmeg
splash of milk
In a gratin dish (smallish, around 25cm), lay out the beans then top with the creamy mixture and some sprigs of rosemary.
Optional: Top with gruyere cheese.
Bake for 15 mins and use the broiler if the top isn't going all bubbly and brown.
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