Nina, my newspaper's weekend magazine, listed a few oven dishes by an Antwerp chef, Johan Segers of 't Fornuis. Originially this was Bean stew with Sainte-Maure, a commercial lightly ash-covered goat cheese. Think Panzanella, but the winter version with beans.
Original recipe (serves 4)
50 g white beans, 50 g coconut* beans and 50 g bonito* beans (*don't know what these are, I only used white beans), 50 g flagolets (brown beans), 50 g Gigantes or giant Greek white beans: all soaked for 2 hours. Chef says working from dried beans gives better taste (but it is a lot of work). If you have oceans of time or are a professional, cook each type of bean separately, and drain.
10 cherry tomatos, skinned, deseeded, cut in two (I skipped those).
2 normal tomatoes, skinned, deseeded, cut in two.
8 tablespoons tomato sauce (I used concentrate - on purpose, rich source of licopene)
1 clove of garlic, finely chopped
1/2 roll of goat cheese Sainte-Maure (I used an ash-covered organic runny goat cheese, crust removed)
4 slices of bread, cut crouton-style
Preheat oven at 180 °C.
Combine beans, tomato sauce, bread, garlic, and season with salt and pepper. Put this at the bottom of the oven tin.
Cover with the fresh tomatoes, and add the goat cheese on top.
Bake for about 20-25 minutes or until cheese has melted.
Note: an even better idea is to infuse the bread with olive oil and minced garlic, just like Panzanella. Also, add a little olive oil to the bean mixture.
Add some chopped parsley, serve at once. Quick and home-made!
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