TOMATO WHITE BEAN GRATIN
A tasty white bean gratin in a rich tomato sauce, topped with crispy, cheesy breadcrumbs. Utterly delicious!
Provided by Becca Heyes
Categories Main meal
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat the oven to 190°C (Gas Mark 5 / 375°F).
- Add the drained cannellini beans to a large mixing bowl, and add the tinned tomatoes, black olives, sun-dried tomatoes, pesto, and olive oil. Mix well, and season to taste.
- Trasnfer the bean mixture to a baking dish, and top with the breadcrumbs and grated parmesan. Spray lightly with oil, and bake for around 1 hour, or until the breadcrumbs are crispy and golden brown, and the bean mixture is piping hot.
- Serve topped with fresh basil.
Nutrition Facts : ServingSize 1 portion, Calories 293 kcal, Carbohydrate 33 g, Protein 13.3 g, Fat 13.3 g, SaturatedFat 2.8 g, Cholesterol 6 mg, Sodium 365 mg, Fiber 11.2 g, Sugar 4.8 g
WHITE BEAN GRATIN WITH CHERRY TOMATOES AND CRISPY BREADCRUMBS
Make and share this White Bean Gratin With Cherry Tomatoes and Crispy Breadcrumbs recipe from Food.com.
Provided by hectorthebat
Categories Beans
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to gas 6, 200C, fan 180°C In a large pan, heat 2 tbsp olive oil. Fry the onions and garlic with some salt and a grind of black pepper for 10 minutes or until soft. Add the tomatoes, drained beans, vinegar, basil and stock, and pour into a baking dish. In a bowl, mix the breadcrumbs with remaining olive oil, Parmesan and some seasoning. Spread the mixture over the beans and bake for 30 minutes, until bubbling and crisp.
Nutrition Facts : Calories 307.1, Fat 8.3, SaturatedFat 1.4, Cholesterol 1.5, Sodium 46.9, Carbohydrate 45.3, Fiber 11.7, Sugar 7.7, Protein 16.1
PROVENçAL TOMATO AND BEAN GRATIN
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 3h45m
Yield Serves eight to 12
Number Of Ingredients 15
Steps:
- Cut one of the onions in half, and stick a clove into each half. Chop the other onion. Drain the soaked beans and combine with 2 quarts water in a large pot. Bring to a boil and skim off any foam, then add the halved onion, the crushed garlic cloves and the bouquet garni. Reduce the heat, cover and simmer for 1 hour. Add salt to taste, and continue to simmer for another 30 to 60 minutes, until the beans are tender but not mushy. Remove from the heat, remove and discard the onion and the bouquet garni, and drain over a bowl. Measure out 3 cups of the cooking liquid, taste and adjust salt. Set aside.
- Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the chopped onion. Cook, stirring, until tender, about five minutes. Add the remaining garlic, and stir together until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste, sugar, oregano, cayenne and salt to taste. Cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down somewhat and smell very fragrant. Stir in the beans and 3 cups of their cooking broth (refrigerate the rest if you are making this ahead; you may need it for thinning out). Bring to a simmer, cover and cook over low heat for 30 minutes, until the mixture is thick and fragrant. Stir often so that it doesn't stick to the bottom of the pot. Add pepper, taste and adjust salt and garlic.
- Preheat the oven to 375 degrees. Oil a 3-quart gratin or baking dish. Spoon the tomatoes and beans into the baking dish. Combine the breadcrumbs and cheese in a bowl, and toss with the remaining tablespoon of olive oil. Sprinkle in an even layer over the beans. Bake 30 minutes, or until the top is browned and the gratin is bubbling. Serve hot or warm.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 570 milligrams, Sugar 7 grams, TransFat 0 grams
BAKED MUSHROOMS AND WHITE BEANS WITH BUTTERY BREAD CRUMBS
Not really a ragout and not quite a gratin, this hearty meatless casserole has it all: deeply browned mushrooms, creamy white beans, salty feta and crisp bread crumbs. The result is rich, comforting and perfect for a cold night in. Fresh bread crumbs are worth making or seeking out for texture's sake, but panko will also work nicely. Toss the bread crumbs with melted butter, then briefly broil them for a golden, crunchy topping, a nice contrast to the dish's silkiness. Paired with a bright salad and a hunk of good bread, this dish works well as a vegetarian main course, or as a companion to sausages and other roasted meats.
Provided by Colu Henry
Categories easy, beans, casseroles, one pot, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees. Prepare the mushrooms: In a large (12-inch) ovenproof skillet, heat the olive oil over medium heat. Add the mushrooms, and season with salt and pepper. Cook, stirring occasionally until they begin to brown and crisp around the edges, 7 to 10 minutes. Add the butter, shallot, garlic and thyme, and stir until the shallot has softened slightly and the garlic is fragrant, about 1 minute. Season with salt.
- Turn off the heat and stir the white beans into the skillet. Toss until combined, then top evenly with feta. Add the stock and bake until the stock is slightly bubbling and the feta has slightly softened, 13 to 15 minutes.
- While the beans bake, make your bread crumbs: In a small saucepan, melt the butter over medium heat. Turn off the heat, add the crumbs and toss until evenly covered with butter. Season with salt and pepper.
- Remove the mushroom mixture from the oven and turn on the broil setting. Top the mushrooms and beans with the bread crumbs, then broil until the bread crumbs are golden and the feta is crisp on the edges, 1 to 2 minutes. (Don't walk away!) Scatter with parsley and serve directly from the pan.
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WHITE BEAN GRATIN - HOW SWEET EATS
From howsweeteats.com
Cuisine AmericanEstimated Reading Time 3 minsCategory Side Dish
- Preheat oven to 425 degrees F. In a bowl, combine cheeses with panko bread crumbs, then set aside.
- In a large skillet, heat 1 tablespoon olive oil over medium-2 heat. Add shallot with a sprinkle of salt and cook until soft, about 5 minutes. Add in 2 of the minced garlic cloves and cook for 30 seconds, then add in white beans and stir. Let beans heat for 3-4 minutes, then remove 2 cups of beans and place them in a blender. Add in stock, milk, 1 tablespoon olive oil, salt and pepper, blending until totally smooth. Pour contents back into the skillet and stir to combine.
- Spray a baking dish [mine was 6×10, but any dish you want is fine – round, square, etc] with nonstick spray. Scoop bean mixture into the dish and spread with a spatula to even out the top. Lay cheese and bread crumb mixture over top. Drizzle with remaining olive oil. Bake for 23-25 minutes, until top is golden and bubbly. Serve immediately.
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