Lima Bean Gratin with Herbed Bread Crumbs
Think of this gratin as a meatless cassoulet, meant to accompany a roast, or as a main course alongside a tartly-dressed green salad.
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Ingredients
- 3 cups dried Peruvian lima beans, soaked overnight and drained
- 1⁄4 cup extra-virgin olive oil
- 1 large yellow onion, finely chopped
- 1⁄2 tsp. crushed red chile flakes
- 1⁄2 tsp. whole fennel seeds, coarsely crushed
- 3 cloves garlic, minced
- Kosher salt
- freshly ground black pepper
- 4 cloves garlic, minced
- 6 tbsp. extra-virgin olive oil
- 1⁄4 cup minced flat-leaf parsley
- 1 tbsp. plus 1 tsp. minced fresh sage
- 1 tbsp. plus 1 tsp. minced fresh thyme
- 2 tsp. minced fresh rosemary
- 4 cups coarse, homemade bread crumbs, from a day-old French loaf
- 1⁄2 cup grated Parmigiano-Reggiano
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