Bean Gratin Recipe
This delicious and healthy recipe can be made with any variety of white bean, dried or canned. I used dried cannellini beans. Great Northern beans or other white beans will work too. I served this with a delicious Pork Stew, but I think it would go well with any hearty meat or poultry dish. It took me back to our summer visit to Tuscany, the region which inspired this dish. I adapted this from an America's Test Kitchen recipe. It's a nice, warm side dish for fall, winter or spring. I wish the picture had come out better so more of you would try it. The taste is worth it!
- 3 tablespoons extra-virgin olive oil
- 3 onions, halved and sliced thin
- 1/2 teaspoon brown sugar
- 6 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1/2 cup chardonnay
- 4 (15-ounce) cans cannellini beans, rinsed or 16oz dried cannellini beans soaked overnight or quick soaked (boiled for 2-3 minutes and then left to soak for 1 hour) and then simmered for about 90 minutes
- 1 cup chicken broth
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
- 1 cup Parmesan cheese, grated (2 oz)
- Kosher salt and freshly ground pepper
- 1 cup Gruyere cheese, shredded ( 4 oz)
- 2 tablespoons minced fresh parsley
- Adjust oven rack to rniddle position and preheat oven to 375 F.
- Heat 2 tablespoons olive oil in Dutch oven over medium high heat until shimmering. Add sliced onions and brown sugar and cook, stirring often, until softened, about 5 minutes. Reduce heat to medium-low, and continue to cook, stirring often, until onions are dark golden and caramelized, about 20 minutes.
- Stir in garlic and pepper flakes and let sizzle for about 30 seconds. Stir in the wine and cook until nearly evaporated, about 1 minute. Transfer onions to a 13 by 9 inch baking dish and spread into an even layer.
- Add the beans, broth, and rosemary to the empty pot and bring to a brief simmer for about 1 minute. Remove from heat, gently stir in
- remaining 1 tablespoon oil, season with salt and freshly ground pepper to taste, and spread evenly over the onions.
- Sprinkle the Parmesan and Gruyere cheese evenly over top. (The prepared gratin can be covered and held at room temperature for up to 2 hours before cooking.)
- Bake, uncovered, until cheese is lightly golden and edges are bubbhng, 15 to 20 minutes. Sprinkle with parsley and serve.
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|Amount Per Serving||%DV|
|Serving Size 355g|
|Recipe makes 8 servings|
|Calories from Fat 129||33%|
|Total Fat 14.57g||18%|
|Saturated Fat 5.8g||23%|
|Trans Fat 0.0g|
|Total Carbs 40.42g||11%|
|Dietary Fiber 13.7g||46%|