The Daily Grind, Chop and Fry

This dish started out when I was serving a lot of Cassoulet at LePommier, the French restaurant where I worked in Pittsburgh, and wanted to make something at home that was at least similar. Then we introduced a few seasonal dishes from Province, and I added the fennel. It’s a far cry from Cassoulet – I know better than to try to recreate meat dishes now. This can stand on its own without apologizing.

Preheat oven to 375

15 oz white beans (you can use Great Northern, but I really like using Lima beans for this)*
2 tsp olive oil
2 cups chopped onion (3/4 lb)
1 tablespoon tomato paste
3 tablespoons finely chopped garlic (6 large cloves)
1 bulb fennel, stalks and base removed, thinly sliced
1 (14-oz) can crushed whole tomatoes, puréed or finely chopped with juice
salt and pepper to taste

4 Tbsp butter
2 cups coarse fresh bread crumbs (preferably from a baguette)
1/2 cup finely grated gryere cheese

*If possible, use home-made beans, and make them with bay leaves, vinegar, salt, pepper and bouquet garni

Heat oil in medium skillet. Sauté the onion for 5 minutes, until soft, and add the garlic and fennel for another 5 minutes, add the tomatoes and simmer another few minutes. Stir in tomato paste until mixed, and add tomato fennel mixture to beans. Pour into large casserole dish.

Make bread crumb topping:

Melt butter in skillet over moderate heat, stirring, 1 minute. Stir in bread crumbs and cook, stirring, until pale golden, about 2 minutes. Remove from heat and stir in chopped parsley, 1/2 teaspoon salt, 1/4 teaspoon pepper. Crumble over bean mixture. Top with cheese and bake for 30 mins.

Shopping List:
1 lb dried white beans (Great Northern or Lima beans) or two cans
1 tablespoon tomato paste
1 large onion
garlic (6 large cloves)
1 bulb fennel
1 (14-oz) can crushed whole tomatoes
4 Tbsp butter
2 cups coarse fresh bread crumbs (preferably from a baguette)
1/2 cup finely grated gruyere cheese