White Bean Gratin

tomato, parmesan, herbed breadcrumbs

STARS

This casserole-style dish features fiber-rich white beans baked in a rich tomato sauce with basil, parsley, garlic, and a bit of fresh, aromatic rosemary. Keep the beans whole so that each bite has lovely texture, add brioche breadcrumbs and pesto on the side to add more crunch and zest to this yummy dish.

Difficulty Level

Total Time: 35 minutes

Active Time: 20 minutes

Ingredients

White Bean Gratin

1 tablespoon olive oil
2 garlic cloves, minced
½ teaspoon chile flakes, to taste
2 15-ounce cans crushed tomatoes
Salt and pepper, to taste
1 15-ounce can butter beans, drained and rinsed
1 cup basil leaves, plus more for garnish
2 cups baby arugula
1 garlic clove
½ cup grated parmesan cheese
¼ cup pine nuts
1 lemon, juiced
½ cup olive oil
⅓ cup herbed breadcrumbs, toasted

Directions

Heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes.

Stir in the crushed tomatoes and bring to a simmer. Season with salt and pepper.

Stir in the beans, cover, and simmer for 20 minutes.

Place 1 cup of basil, arugula, garlic, parmesan, pine nuts, and lemon juice in a blender or food processor. Purée until smooth.

With the motor running, drizzle in the oil until emulsified. Season with salt and pepper.

Place the beans on a serving platter, top with breadcrumbs and pesto. Garnish with reserved basil.

White Bean Gratin

tomato, parmesan, herbed breadcrumbs

STARS

Difficulty Level

Total Time: 35 minutes

Active Time: 20 minutes

Servings: 4

Ingredients

White Bean Gratin

1 tablespoon olive oil
2 garlic cloves, minced
½ teaspoon chile flakes, to taste
2 15-ounce cans crushed tomatoes
Salt and pepper, to taste
1 15-ounce can butter beans, drained and rinsed
1 cup basil leaves, plus more for garnish
2 cups baby arugula
1 garlic clove
½ cup grated parmesan cheese
¼ cup pine nuts
1 lemon, juiced
½ cup olive oil
⅓ cup herbed breadcrumbs, toasted

Directions

Heat the olive oil in a small saucepan. Add the garlic and cook for 1 minute, until fragrant. Add the chile flakes and cook for 1-2 minutes.

Stir in the crushed tomatoes and bring to a simmer. Season with salt and pepper.

Stir in the beans, cover, and simmer for 20 minutes.

Place 1 cup of basil, arugula, garlic, parmesan, pine nuts, and lemon juice in a blender or food processor. Purée until smooth.

With the motor running, drizzle in the oil until emulsified. Season with salt and pepper.

Place the beans on a serving platter, top with breadcrumbs and pesto. Garnish with reserved basil.