Cranberry Bean Gratin

3 c. cooked cranberry beans, with about 1 c. cooking liquid
salt
6 T. extra-virgin olive oil
1/2 Vidalia or other sweet onion, diced
4 cloves garlic, slivered
1/2 t. dried sage
1 c. chopped, cooked kale or other green
2 ripe tomatoes, coarsely chopped
freshly ground black pepper
1/2 c. toasted bread crumbs

Preheat the oven to 350. Heat 2 T. oil in a large, heavy skillet. Add the onions, garlic, and sage, season with salt, and cook, over low heat, for about 10 minutes or until the vegetables are soft. Add the kale and tomatoes. Cook for another minute or two. Add the beans, stir to combine, and transfer to a gratin dish. Add bean cooking liquid to almost cover. Top with the bread crumbs, drizzle olive oil over the top, and cook for about 45 minutes.

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