Menu Enter a recipe name, ingredient, keyword...

WHITE BEAN GRATIN

By

Sunset/December 2011 – Roast Ready by Kate Washington
Serves well with Garlic Rubbed Tri Tip and Mint Caper Salsa

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • 3 cups dried cannellini beans
  • 2 About 2 cups chicken broth
  • 1 onion, sliced into thin half-moons
  • 2 oz piece slab bacon (or 2 oz thick cut regular bacon)
  • 4 large garlic cloves, plus 1 tsp finely chopped garlic
  • 1 large sage sprigs, plus 2 tsp finely chopped fresh sage
  • 2 bay leaves
  • 1 tsp pepper, divided
  • 1 tblsp kosher salt
  • 6 tblsp extra-virgin olive oil, divided
  • 2 tsp finely chopped fresh rosemary
  • 1 tblsp lemon zest
  • 1 cup panko

Details

Preparation

Step 1

Put beans in a large pot and cover with 1 inch cold water. Bring to a boil; turn off heat and let beans sit, covered, 1 hour. Drain and return to pot. Add 2 cups chicken broth, 7 cups water, the onion, bacon, crushed garlic, sage sprigs, bay leaves, and ½ teaspoon pepper. Simmer, uncovered about 1 hour, or until beans are just tender.

Preheat oven to 375. Add salt and cook beans until soft but not falling apart, 20-30 minutes.

Discard bacon, sage sprigs, and bay leaves. Drain beans into a colander set over a bowl; reserve liquid. Pour beans back into pot.

Blend 2 cups beans, ½ cup bean liquid, and ¼ cup oil in a blender until smooth. Stir puree into beans along with chopped garlic and sage, rosemary, and remaining ½ teaspoon pepper. Pour beans into 3 quart gratin dish and add enough bean liquid to just cover beans (if you have liquid left, save for soup; if you don’t have enough, use more broth).

Bake until top is starting to set, 25 minutes. Mix zest panko, and remaining oil in a bowl. Sprinkle over beans and bake until bubbly and browned and liquid has thickened, 30 minutes.

You'll also love

Review this recipe

TUSCAN STEWED CHICKEN WITH WHITE BEANS AND TOMATO Green and White Bean Salad with Tuna