White Bean And Watercress Gratin Recipes
WATERCRESS PESTO WITH WHITE BEANS
Stir creamy white beans into a puree of pine nuts, watercress and Pecorino-Romano for a robust pesto.
Provided by Food Network Kitchen
Time 10m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- Put the pine nuts in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes and 1/4 teaspoon salt and pulse until finely chopped. Add the Pecorino-Romano and pulse to combine. With the motor running, slowly pour in the oil and process until combined. Transfer to a bowl and stir in the white beans.
WHITE BEAN AND WATERCRESS GRATIN
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and simmer the beans, uncovered, for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour. Drain the beans in a colander, return them to the kettle, and stir in the onion and the 2 1/2 quarts water. Simmer the beans for 35 to 45 minutes, or until they are tender, drain them in the colander set over a large bowl, and transfer them to a 3-quart gratin dish or other shallow baking dish. Return the cooking liquid to the kettle and boil it for 5 to 10 minutes, or until it is reduced to about 1 1/2 cups. In a blender purée 1 cup of the beans with the reduced cooking liquid, the oil, the vinegar, and the salt and stir the purée with 1 1/2 cups of the watercress into the whole beans. The gratin may be prepared up to this point 2 days in advance and kept covered and chilled.
- In a bowl toss together the bread crumbs, the Gruyè, and the garlic, sprinkle the topping over the gratin, and bake the gratin in the middle of a preheated 425°F. oven for 20 minutes, or until it is bubbly and golden. Divide the gratin among 6 to 8 plates and garnish each serving with some of the additional watercress.
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