This comforting White Bean and Vegetable Gratin offers a hearty, plant-based meal with a luxurious texture. The base is a velvety puree of slow-cooked navy beans, blended with sautéed onions, garlic, fresh spinach, and bright lemon zest. ItâÂÂs topped with a savory mixture of fresh bread crumbs and low-fat Swiss cheese, then baked until bubbly and golden. Perfect for a cozy weeknight dinner or a satisfying vegetarian main, this dish balances earthy bean flavors with aromatic herbs and a crisp, cheesy finish. ItâÂÂs simple to assemble using pantry staples yet feels elegant enough for guests.
White Bean And Vegetable Gratin
Description
This comforting White Bean and Vegetable Gratin offers a hearty, plant-based meal with a luxurious texture. The base is a velvety puree of slow-cooked navy beans, blended with sautéed onions, garlic, fresh spinach, and bright lemon zest. It's topped with a savory mixture of fresh bread crumbs and low-fat Swiss cheese, then baked until bubbly and golden. Perfect for a cozy weeknight dinner or a satisfying vegetarian main, this dish balances earthy bean flavors with aromatic herbs and a crisp, cheesy finish.Ingredients
Directions
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Sort and rinse the dried navy beans, then place them in a large saucepan and cover with water by 2 inches.
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Bring the beans to a boil, boil for 2 minutes, then remove from heat and let stand for 1 hour.
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Meanwhile, chop the onion, mince the garlic cloves, chop the tomatoes, chop the spinach, and grate the lemon rind.
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Drain the soaking water from the beans and add fresh water to cover by 2 inches.
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Bring the beans to a boil over high heat, then reduce heat to medium-low and simmer, covered, for about 1 hour or until tender.
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Drain the beans, reserving 1 cup of the cooking liquid.
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In a small saucepan, heat olive oil over medium heat.
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Add the chopped onion and sauté for 5 minutes.
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Add the minced garlic and sauté for 1 minute.
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Remove the onion and garlic mixture from heat and transfer to a large mixing bowl.
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Add the chopped tomatoes, spinach, lemon rind, red wine vinegar, salt, pepper, and half of the cooked beans to the bowl.
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Place fresh bread and Swiss cheese (cut into chunks) in a food processor and process until fine crumbs form.
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In the food processor fitted with a chopping blade, combine the remaining half of the beans and the reserved 1 cup of cooking liquid.
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Process the bean mixture until it becomes 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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Lightly grease a 9x13 inch baking pan with butter-flavored spray or butter.
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Spread the vegetable-bean mixture evenly in the prepared pan.
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Top the mixture with the bread crumb and cheese mixture.
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Cut the tablespoon of butter into small bits and dot them over the top of the gratin.
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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 the gratin cool for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 742.6kcal
- % Daily Value *
- Total Fat 27.3g42%
- Saturated Fat 13.5g68%
- Cholesterol 56.9mg19%
- Sodium 3076.8mg129%
- Total Carbohydrate 92.9g31%
- Dietary Fiber 23.8g96%
- Sugars 8.0g
- Protein 39.9g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage and Freezing:
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