Traditional recipes

White Bean and Tomato Gratin

White Bean and Tomato Gratin

Ingredients

  • 1 1/2 pounds (about 3 1/2 cups) dried Great Northern beans, rinsed
  • 4 fresh large thyme sprigs
  • 2 14 1/2-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

Recipe Preparation

  • 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. DO AHEAD 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.

Recipe by Georgeanne Brennan Susan Herrman LoomisReviews Section


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