White Bean Gratin With Cherry Tomatoes And Crispy Breadcrumbs Recipes

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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.

WHITE BEAN GRATIN WITH CHERRY TOMATOES AND CRISPY BREADCRUMBS



White Bean Gratin With Cherry Tomatoes and Crispy Breadcrumbs image

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

3 tablespoons oil
1 onion
3 garlic cloves
12 tomatoes
800 g cannellini beans
1 tablespoon vinegar
2 tablespoons basil
200 ml stock
2 handfuls breadcrumbs
2 tablespoons parmesan cheese

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

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