Tomatoey black eyed pea gratin
This is a hoppin john meets cassoulet. I made it originally with an heirloom variety of bean called Arikara, but it also works well with black eyed peas. The beans are cooked in the oven with a sun dried tomato-infused broth, and then finished under the broiler with a tomatoey, basil breadcrumb topping.
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