White Bean And Vegetable Gratin

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.

Cooking Method: Baking, Boiling, Stewing

Cuisine: Mediterranean

Courses: Main Courses

Difficulty: Advanced

Servings: 8

Calories: 312

Dietary: Vegan

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

dried navy beans, sorted and rinsed
olive oil
onion, chopped
garlic, chopped
chopped fresh plum tomatoes
fresh spinach, chopped
finely grated lemon rind
red-wine vinegar
salt
ground black pepper
fresh bread crumbs
Gruyere cheese, shredded
butter

Directions

1
In a 5-quart saucepot, place the dried navy beans and cover with enough water to extend 2 inches above the beans.
2
Cover the pot and heat the water to a boil over high heat.
3
Boil for 2 minutes, then remove from heat and let the beans stand covered for 1 hour.
4
Drain the beans, return them to the saucepot, and cover with fresh water by 2 inches.
5
Cover and heat to a boil over high heat again.
6
Reduce heat to medium-low and simmer, covered, for 1 hour or until the beans are tender.
7
Drain the beans, reserving 1 cup of the cooking liquid.
8
Meanwhile, in a small saucepan, heat the olive oil over medium heat.
9
Add the chopped onion and sauté for 5 minutes until softened.
10
Add the chopped garlic and sauté for 1 minute until fragrant.
11
Remove from heat and transfer the onion-garlic mixture to a large bowl.
12
Add the chopped tomatoes, spinach, lemon rind, vinegar, salt, pepper, and half of the cooked beans to the bowl.
13
In a blender or food processor fitted with a chopping blade, combine the remaining half of the beans and the reserved cooking liquid.
14
Process until the mixture is a smooth puree.
15
Stir the bean puree into the vegetable mixture in the bowl, mixing until well combined.
16
Preheat the oven to 350°F (175°C).
17
Butter a 13x9-inch gratin dish or baking pan.
18
Spread the vegetable-bean mixture evenly into the prepared pan.
19
Top with the fresh bread crumbs and shredded Gruyere cheese.
20
Cut the remaining butter into small pieces and dot them over the top of the mixture.
21
Bake for 30 to 35 minutes or until the top is golden brown and the filling is bubbly.
22
Let cool for 10 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 312kcal

% Daily Value *
Total Fat 13.5g21%
Saturated Fat 6.2g31%
Cholesterol 28mg10%
Sodium 210mg9%
Total Carbohydrate 38.5g13%
Dietary Fiber 11.2g45%
Sugars 2.4g
Protein 13.8g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/white-bean-and-vegetable-gratin-country-living/