MENU
Touch Hearts to Rate
4 votes | 3185 views

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!

Prep time:
Cook time:
Servings: 8
Tags:

Ingredients

Cost per serving $2.15 view details

Directions

  1. Adjust oven rack to rniddle position and preheat oven to 375 F.
  2. 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.
  3. 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.
  4. 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
  5. remaining 1 tablespoon oil, season with salt and freshly ground pepper to taste, and spread evenly over the onions.
  6. 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.)
  7. Bake, uncovered, until cheese is lightly golden and edges are bubbhng, 15 to 20 minutes. Sprinkle with parsley and serve.
How good does this recipe look to you?
Touch Hearts to Rate

Add Recipe to

Add the recipe to which day?
« Today - Dec 12 »
Today - Dec 12
December 13 - 19
December 20 - 26
Dec 27 - Jan 02
Please select a day
or Cancel
Loading... Adding to Planner

Nutrition Facts

Amount Per Serving %DV
Serving Size 355g
Recipe makes 8 servings
Calories 390  
Calories from Fat 129 33%
Total Fat 14.57g 18%
Saturated Fat 5.8g 23%
Trans Fat 0.0g  
Cholesterol 26mg 9%
Sodium 997mg 42%
Potassium 700mg 20%
Total Carbs 40.42g 11%
Dietary Fiber 13.7g 46%
Sugars 6.54g 4%
Protein 22.24g 36%

Languages

Reviews

  • Nancy Miyasaki
    January 19, 2012
    I really enjoyed this recipe. It was great with a flavorful stew, but I have a feeling it would be just as good, if not better, with a simple Tuscan steak or grilled chicken recipe. The beans, cheese, and rosemary flavors might stand out more against a less heavily flavored main course.
    I've cooked/tasted this recipe!
    • A.L. Wiebe
      January 19, 2012
      I like the look of this bean dish, and think that I would even enjoy it by itself, maybe with some nice crusty bread and a crisp salad...yum!
      • Polly
        January 21, 2012
        This is a GREAT recipe!! I prepared it exactly as it was written and I was SO pleased with the results. I love the pepper flakes (maybe I did increase those a little) and the garlic. The cheese made this absolute perfection!
        I've cooked/tasted this recipe!

        Comments

        • Howard Baltazar
          March 2, 2012
          This looks really good, but if someone is not an experienced cook your recipe has a flaw that can ruin this recipe. It can't possible be correct that if you use beans soaked overnight, you only cook them for 1 minute on top of the stove and then 20 min in the oven. Also your instructions for quick soaked beans should be to boil for 1 min and let sit covered for 1 hour, drain and then cook as you would for beans soaked overnight. This is the kind of oversight that an inexperienced cook following your recipe to the letter would wonder why their dish didn't turn out right.
          1 reply
          • John Spottiswood
            March 5, 2012
            Thank you very much for this catch, Howard. You're correct that they would end up with some very crunchy beans. I've corrected the instructions for preparing the beans within the ingredients. I'm glad that most of the people who have tried it must have used the canned beans, because I haven't had any complaints. Thanks again for your vigilance. I really appreciate it!
          • gl
            January 22, 2012
            Gracias John. Feta comes to mind. When I try it I'll post my results.
            • Polly
              January 20, 2012
              Oh, you have outdone it this time!! What a creation!! It is absolutely wonderful. I think most people don't incorporate enough of the good fiber and nutrients the lowly bean possesses into their diet.
              In the South our grandmas sometimes cooked beans and cornbread every single day out of necessity. I tried it and gave it the 5 hearts rating, but somehow I don't know what happened to it! Anyway, thumbs up on this one, John!
              1 reply
              • John Spottiswood
                January 21, 2012
                Thanks for the detailed, positive feedback Polly. I couldn't agree more about beans and fiber. At some point when I have time I'm going to go on a mission for the best bean recipes I can find and come up with a whole trove of these recipes! If you have any...please post them!
              • Nelski
                January 20, 2012
                I love beans and cheese, seems like the perfect dish! I am putting this on my to try list for sure.
                2 replies
                • John Spottiswood
                  January 21, 2012
                  I hope you enjoy these Nelski. They are quite good!
                  • Polly
                    January 21, 2012
                    I do have some really good ones and I am sorry not to be more involved ... I will try to gather them up and get them posted. I think some are truly unique. Do you have a good recipe for bean breakfast sausages? I have tried (and failed) to concoct a tasty one! I have extremely complex medical conditions and have to watch every single food that goes into my mouth!!! I It becomes second nature after a while. No more gooey, buttery cakes and donuts that I absolutely love. I feel for Paula Deen, keeping her diabetes diagnoses secret for 3 years while continuing her southern style cooking (and tasting). It had to be really tough and I applaud her decision to make it public. Shame on those who have been less than nice to her ... but by the grace of God ...
                  • gl
                    January 20, 2012
                    Hola. How about serving it cold, sliced, something like a bean Paté????
                    1 reply
                    • John Spottiswood
                      January 21, 2012
                      Might be good gl. Can't say though as there wasn't a single bean left over after the dinner party! My only concern would be the cheese. Parmesan tends to harden to rock-like toughness when it is refrigerated, so the texture might be off. If you left out the parmesan or substituted a softer cheese it might work better.

                    Leave a review or comment