BEANS WITH ROASTED ZUCCHINI
  • 1 cup dried Beans
  • 1 large yellow onion, chopped
  • 2 large cloves garlic, minced
  • 2 medium bay leaves
  • Pinch of dried thyme
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 quart chicken stock
  • 6 shallots, peeled and minced
  • 1 large tomato, peeled, seeded and finely diced
  • ½ cup dry white wine
  • 4 medium zucchini, washed and trimmed
  • ¼ cup grated Parmesan cheese

Place the beans in a mixing bowl and cover with cold water. Allow to soak for 3 hours, then drain.

In a large saucepan, place the soaked beans, onion, 1 clove garlic, 1 bay leaf, thyme, ½ teaspoon each of salt and pepper, 1 tablespoon olive oil and the chicken stock. Bring to a boil, reduce the heat, cover and simmer until the beans are tender, approximately 45 minutes to 1 hour, skimming the surface of the stock from time to time to remove any scum that may have formed.

Drain the beans, discarding the stock and bay leaf and allow to cool.

In a separate saucepan, heat 1-tablespoon olive oil. Add the remaining clove of garlic and the shallots and sauté until soft, about 2 minutes. Add the remaining bay leaf and the tomatoes and sauté over high heat for 2 minutes. Add the wine and reduce the mixture by half. Remove the pan from the heat and slowly fold in the cooked beans. Season with salt and pepper. Set the pan aside and cover to keep warm.

Preheat the oven to 450°.

Split each zucchini in half lengthwise. Brush with he remaining olive oil, season with the remaining salt and pepper, and lay on a baking sheet skin-side down. Bake in the oven for 10 minutes. Allow to cool.

Cut the halved zucchini crosswise into ¼-inch galette (round) on each plate. Spoon a fourth of the beans in the middle of each zucchini round and top each serving with a sprinkle of grated Parmesan cheese. 4 appetizer servings.