from HTCEV by Mark Bittman
Makes 4 servings2 tablespoons fresh thyme (or 1 teaspoon dried), divided 3 cups cooked white beans, drained, but still moist (use beans cooked from dried- not canned) Salt and freshly ground black pepper 3 medium russet or other high-starch baking potatoes, peeled 1 cup vegetable stock 3 tablespoons butter
Preheat oven to 325ºF. Stir 1 tablespoon of thyme into the beans, taste, and sprinkle with salt and pepper. Spread the beans in a baking dish and set aside.
Halve the potatoes lengthwise and thinly slice into half-circles. Lay the potatoes in overlapping rows to cover the beans. Pour the stock over the top, dot with pieces of butter, and sprinkle with salt, pepper, and the remaining thyme.
Cover with foil and bake for 45 minutes. Remove the foil and continue baking until the top is browned and glazed, another 45 minutes or so. Serve immediately, or let rest for up to an hour and serve at room temperature.
Creamy Boulangerie Beans and Potatoes: A little luxury, and no work: Add 1/2 cup cream to the beans.
Tomatoey Boulangerie Beans and Potatoes: Prettier, with a little acidity and more flavor: Add 1 cup chopped ripe tomato (canned is fine, drain first) or about 1/2 cup chopped sun-dried or Oven Dried tomatoes to the beans.
Boulangerie Beans and Potatoes with Leeks: Approaching elegance: Cook 2 cups chopped leeks in butter until very soft-almost melting-about 20 minutes. Top the beans with the leeks and the potato slices.
Boulangerie Beans and Potatoes with Spanish Paprika: The smokiness of the paprika is so good with thyme: Add about a tablespoon of smoked Spanish paprika to the beans and sprinkle some over the potatoes before baking if you’d like.
Boulangerie Beans and Sweet Potatoes: Use pinto beans and sweet potatoes. Stir into the beans a tablespoon or so of Worcestershire sauce, and add a pinch of ground allspice or cinnamon if you’d like. Proceed with the recipe; sprinkle the top with brown sugar before baking.