White Bean Gratin

Ingredients

• 2  bay leaves 
• 3 cups .5 can cannellini beans dried
• 2 teaspoons rosemary fresh finely chopped
• 4  garlic cloves crushed finely chopped
• 1 tablespoon kosher salt 
• 1 tablespoon lemon zest 
• 2 cups chicken broth reduced-sodium
• 6 tablespoons olive oil extra-virgin divided
• 1  onion sliced into thin half-moons
• 1 cup panko bread crumbs (Japanese breadcrumbs)
• 1 teaspoon pepper divided
• 2 large sage sprigs fresh finely chopped
• 2 ounce slab bacon thick-cut (or 2 oz. regular bacon)

Equipment

• bowl
• oven
• pot
• blender
• colander

Directions

1. Put beans in a large pot and cover with 1 in. cold water. Bring to a boil; turn off heat and let beans sit, covered, 1 hour.
2. Drain and return to pot.
3. Add 2 cups chicken broth, 7 cups water, the onion, bacon, crushed garlic, sage sprigs, bay leaves, and 1/2 tsp. pepper. Simmer, uncovered, about 1 hour, or until beans are just tender.
4. Preheat oven to 37
5. Add salt and cook beans until soft but not falling apart, 20 to 30 minutes.
6. Discard bacon, sage sprigs, and bay leaves.
7. Drain beans into a colander set over a bowl; reserve liquid.
8. Pour beans back into pot.
9. Blend 2 cups beans, 1/2 cup bean liquid, and 1/4 cup oil in a blender until smooth. Stir pure into beans along with chopped garlic and sage, rosemary, and remaining 1/2 tsp. pepper.
10. Pour beans into a 3-qt. gratin dish and add enough bean liquid to just cover beans (if you have liquid left, save for soup; if you don't have enough, use more broth).
11. Bake until top is starting to set, 25 minutes.
12. Mix zest, panko, and remaining 2 tbsp. oil in a bowl.
13. Sprinkle over beans and bake until bubbly and browned and liquid has thickened, 30 minutes.