This dish is based on boulangerie potatoes, a French classic that was traditionally baked at the local baker's until the potatoes became meltingly soft and the stock reduced to a rich glaze. With beans, it could easily be a main course or remain a side dish. Bakes for an hour and a half, but only takes a few minutes to assemble.
Recipe from Mark Bittman blog, from his "How to Cook Everything" cookbook.
Makes 6 servings.
2 tablespoons fresh thyme leaves
3 cups cooked or canned white beans, drained but still moist (can use pink or red beans)
Salt and freshly ground black pepper
3 medium starchy or all-purpose potatoes, peeled
1 cup chicken, beef, or vegetable stock or water
3 tablespoons butter