Bean Gratin with Tomatoes and Anchovies

Rinse the beans, prepare them (e.g. peel them, remove woody parts and dirt) and cook them in a little boiling salted water for eight to ten minutes, cool and drain. Dip the tomatoes briefly in boiling water, remove the skin, remove the seeds and cut into small pieces.

Cut the bacon into strips and chop the onions. Fry both together. Add two thirds of the tomatoes, the anchovy fillets and the garlic. Make a puree in ten minutes. Add the saffron and half of the kitchen herbs and season strongly with salt and freshly ground pepper.

Butter a baking dish and pour in the beans. Pour the tomato puree on top and cover with the remaining tomato pieces and the olives cut into pieces. Sprinkle the cheese on top, then the breadcrumbs with the remaining herbs, and cover with butter flakes.

Bake the gratin in the oven at 220 °C for ten minutes until golden.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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