Tomato White Bean Gratin Recipes

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TOMATO WHITE BEAN GRATIN



Tomato White Bean Gratin image

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

2 x 400g tins cannellini beans, drained ((240g, or ~ 1 1/4 cups, per tin when drained))
400 g tinned tomatoes ((~ 1 1/3 cups))
75 g sliced black olives ((~ 2/3 cup))
100 g roughly chopped sun-dried tomatoes ((~ 2/3 cup))
1 tbsp basil pesto ((I used homemade))
2 tbsp olive oil
Salt
Black pepper
30 g coarse breadcrumbs ((~ 3/4 cup))
30 g grated vegetarian parmesan-style cheese ((~ 1/8 cup) - omit for a vegan dish)
Spray oil
Fresh basil, (to serve)

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 AND TOMATO GRATIN



White Bean and Tomato Gratin image

Categories     Bean     Tomato     Side     Bake     Casserole/Gratin     Fall     Thyme     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 12

12 cups water
1 1/2 pounds (about 3 1/2 cups) dried Great Northern beans, rinsed
4 fresh large thyme sprigs
2 bay leaves
2 1/4 teaspoons salt
2 141/2-ounce cans diced tomatoes in juice
1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon ground black pepper
1 cup fresh breadcrumbs made from day-old French bread
2 tablespoons grated lemon peel

Steps:

  • Combine 12 cups water, beans, thyme sprigs, bay leaves, and 1 1/2 teaspoons salt in large pot. Bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 45 minutes. Drain. Discard thyme sprigs and bay leaves.
  • Transfer beans to 13x9x2-inch glass baking dish. Add canned tomatoes with juices, sun-dried tomatoes, 2 tablespoons oil, 1 tablespoon chopped thyme, 3/4 teaspoon pepper, and 3/4 teaspoon salt. Toss gently to blend. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)
  • Preheat oven to 350°F. Mix breadcrumbs, lemon peel, and remaining 1/2 tablespoon chopped thyme in small bowl. Sprinkle over beans. Drizzle remaining 1 tablespoon oil over. Bake until juices are bubbling around edges and breadcrumbs are golden, about 55 minutes. Serve warm or at room temperature.

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