Recipe: Red Bean, Sweet Potato, Squash Gratin

Red Bean, Sweet Potato, and Summer Squash Gratin
From:Lean Bean Cuisine by Jay Solomon
Serves 4

3 cups diced sweet potato
2 tablespoons butter or vegetable oil
2 cups diced, summer squash or zucchini or butternut
2 cloves garlic, minced
4-6 scallions, chopped
1 1/4 cup milk or coconut milk or soy milk
1 cup cooked or canned red beans or cannelloni beans, drained
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup shredded Gouda cheese
1/4 cup bread crumbs

Place the sweet potatoes in boiling water to cover and boil for about 5 minutes. Drain and cool slightly. Discard the water. Preheat oven to 375F. Melt the butter in a saucepan and add the summer squash, scallions, and garlic and saute for 5-7 minutes. Add the milk, beans and seasonings and cook over medium heat for about 5 minutes, stirring frequently. Place the potatoes in the bottom of a lightly greased 8 inch square casserole or gratin dish. Pour the vegetable-milk mixture over the potatoes and sprinkle with the Gouda and bread crumbs. Place in the oven and bake for 20 minutes, until a crust forms on top. remove from the oven and serve hot from the baking dish.