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A Great Bean Sidedish

I hope your Thanksgiving was as good as mine. I ended up doing the bulk of the work and it was pretty fun. I spatchcocked (butterflied) the turkey so the 16 pounder cooked in less than 2 and half hours and it was one of the best I've ever had. I also bypassed the mashed potatoes and gravy. I know people love them but for me the effort and calories don't justify making them. Instead, I made this glorious bean dish that I much prefer to bland potatoes with pounds of butter. Beans-and-crust I took some cooked Ayocote Blancos and placed them in a cazuela. You could use anything suitable for the oven but remember you want a large top that will allow maximum crust. I then added a layer of chopped, cooked and rendered bacon from Fatted Calf. On top of this I added about a half inch layer of panko bread crumbs and then I grated very cold butter all over the top. The dish went into the oven at 350F for about 40 minutes, until the top was golden. Friends, I tell you it was fine and dandy and it was one of the many hits of the evening. No one mentioned the lack of potatoes and I think I need to repeat this one at Christmas. You easily could add vegetables or anything else leftover in the fridge, including sausages.

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