Wednesday, August 20, 2008


~ The Fannie Farmer Cook Book

8 oz. great northern, navy, or white beans
2 T. olive or vegetable oil
1 onion, chopped
2 cloves garlic, minced
1/2 lb. mushrooms, sliced
1 c. tomato sauce
1/2 t. dried oregano
1/2 t. dried thyme
salt and freshly ground pepper to taste
2 c. cooked spinach, squeezed dry and chopped
1 c. cottage cheese
2 c. grated fontina or monterey jack cheese
1/2 c. grated parmesan cheese

Soak beans overnight in water to cover. Drain. Put in a large pot, cover with water, and bring to a boil. Reduce heat, cover, and simmer for about 45 minutes, or until beans are tender, but not overcooked. Drain and set aside. (This can be done a day ahead.)

Preheat oven to 375 degrees. In a skillet, heat the oil over medium-high heat and add the onion and garlic and cook for about 5 minutes. Add the mushrooms and continue cooking for about 10 minutes, until the onions are soft and the mushrooms have cooked through. In a large bowl, combine the beans, onion-mushroom mixture, tomato sauce, oregano, thyme,, salt and pepper, and spinach, and toss lightly to mix. Add the cottage cheese and fontina cheese and toss barely to mix. Pour into a 3-quart baking dish, sprinkle with parmesan and bake, uncovered, for about 1 hour, until golden.

Notes: I sometimes use frozen spinach because it’s so handy. I just let it thaw and then squeeze it dry. I’ve never made this with fontina, but it tastes good with monterey jack. It’s similar in flavor to lasagna, but with beans instead of noodles.

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