This hearty White Bean and Vegetable Gratin is a comforting Mediterranean-inspired main course that balances earthy beans with bright vegetables. The dish features a rich base of simmered navy beans, blended into a creamy puree that binds chopped spinach, fresh plum tomatoes, and aromatics. Topped with Gruyere cheese, butter-dotted breadcrumbs, and baked until golden, it offers a satisfying texture contrast between the soft interior and crispy top. It is perfect for weeknight dinners, potlucks, or when you need a substantial vegetarian meal that feels indulgent yet wholesome. Serve warm with a simple green salad for a complete feast.
White Bean And Vegetable Gratin
Description
This hearty White Bean and Vegetable Gratin is a comforting Mediterranean-inspired main course that balances earthy beans with bright vegetables. The dish features a rich base of simmered navy beans, blended into a creamy puree that binds chopped spinach, fresh plum tomatoes, and aromatics. Topped with Gruyere cheese, butter-dotted breadcrumbs, and baked until golden, it offers a satisfying texture contrast between the soft interior and crispy top. It is perfect for weeknight dinners, potlucks, or when you need a substantial vegetarian meal that feels indulgent yet wholesome.Ingredients
Directions
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In a 5-quart saucepot, place the dried navy beans and cover with enough water to extend 2 inches above the beans.
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Cover the pot and heat the water to a boil over high heat.
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Boil for 2 minutes, then remove from heat and let the beans stand covered for 1 hour.
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Drain the beans, return them to the saucepot, and cover with fresh water by 2 inches.
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Cover and heat to a boil over high heat again.
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Reduce heat to medium-low and simmer, covered, for 1 hour or until the beans are tender.
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Drain the beans, reserving 1 cup of the cooking liquid.
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Meanwhile, in a small saucepan, heat the olive oil over medium heat.
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Add the chopped onion and sauté for 5 minutes until softened.
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Add the chopped garlic and sauté for 1 minute until fragrant.
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Remove from heat and transfer the onion-garlic mixture to a large bowl.
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Add the chopped tomatoes, spinach, lemon rind, vinegar, salt, pepper, and half of the cooked beans to the bowl.
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In a blender or food processor fitted with a chopping blade, combine the remaining half of the beans and the reserved cooking liquid.
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Process until the mixture is a smooth puree.
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Stir the bean puree into the vegetable mixture in the bowl, mixing until well combined.
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Preheat the oven to 350ðF (175ðC).
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Butter a 13x9-inch gratin dish or baking pan.
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Spread the vegetable-bean mixture evenly into the prepared pan.
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Top with the fresh bread crumbs and shredded Gruyere cheese.
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Cut the remaining butter into small pieces and dot them over the top of the mixture.
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Bake for 30 to 35 minutes or until the top is golden brown and the filling is bubbly.
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Let cool for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 29.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 5.5g2%
- Dietary Fiber 2.2g9%
- Sugars 0.3g
- Protein 1.7g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
