Ingredients
- 2 (14 1/2 ounce) cans navy beans
- 1 large onions
- 1 bay leaf
- 1 pound small Yukon Gold potatoes
- 1 tablespoon olive oil
- 2 large garlic cloves, peeled and chopped
- 2 leeks, trimmed and sliced
- 14 1/2 ounce can chopped tomatoes
- 1 teaspoon dark brown sugar
- 1 tablespoon freshly chopped thyme
- 2 tablespoons freshly chopped parsley
- Salt and freshly ground black pepper
- 3 zucchini, trimmed and sliced
Preparation
Step 1
Preheat oven to 350°F.
Cook the potatoes in a saucepan of salted boiling water for 8-10 minutes or until almost done. Drain; when cool, slice in half-inch pieces.
Peel and chop the onion. Heat oil in a frying pan and cook the onion with the garlic, bay leaf and leeks for 10 minutes until softened. Stir in the tomatoes, sugar, thyme and parsley. Stir in the beans with their liquid and season to taste. Simmer, uncovered for 5 minutes.
Layer the potato slices, zucchini and ladlefuls of the bean mixture in a large flameproof casserole.
Topping
2 cups fresh white breadcrumbs
8 ounces grated cheddar cheese
Mix together the breadcrumbs and cheese and sprinkle over the top. Bake in preheated oven for 40 minutes or until the vegetables are cooked through and the topping is golden brown and crispy.