Posted on October 11, 2009

White-Bean-Gratin

Give-away closed. 10/18/09

Sweet potatoes, brown rice, and quinoa are all wonderful but sometimes I get tired of them and want a delicious alternative. Last winter I started using white beans as a side dish. The great thing about white beans is that you can dress them up or dress them down and they go with so many different main courses. They’re cheap, too. I prefer to cook my own beans because I can flavor them how I want. I like to throw in a carrot, some celery, onions, garlic, and fresh thyme. Reduce the cooking liquid by half and you’ll have a flavorful broth to use in soups. Canned beans always work beautifully in a pinch, though.

White Bean Gratin 2

I love this white bean gratin because it takes simple white beans and elevates them to an almost elegant status. The top gets crispy while the beans inside are warm and soft. And, better yet, it’s naturally sugar-free and gluten-free. I put my Slightly Indulgent spin on them. Most gratins are full of lots of cheese, sometimes heavy cream, and bread crumbs. My version is full of great flavor and texture but a little bit healthier. I hope you enjoy it.

Printer-friendly recipe
Individual White Bean Gratin
makes 4 (6 ounce) gratins

For the beans:
2 ½ cups cooked white beans, divided
1 cup cooking liquid or liquid from the canned beans
½ teaspoon white wine vinegar
1 teaspoon salt (or to taste)
½ teaspoon fresh ground black pepper (or to taste)

For the topping:
¼ cup fresh grated parmesan cheese
1 tablespoon brown rice bread crumbs
1 small garlic clove, grated on a microplane
1 tablespoon good quality extra virgin olive oil

For garnish: (optional)
2 tablespoons finely chopped Italian parsley

Preheat the oven to 425 degrees Fahrenheit.

Place 2 cups of the beans in a medium bowl. Put the remaining beans in a 4 cup glass measuring cup. Add the cooking liquid or liquid from canned beans and vinegar. Use an immersion blender to puree the beans and liquid. Taste and adjust seasoning. Pour puree over beans and gently stir to coat. Divide beans between the gratin dishes.

In a separate bowl, combine parmesan cheese, bread crumbs, and garlic. Drizzle olive oil over mixture and, using a fork, cut the oil into the bread crumb mixture. Divide topping evenly between gratins and sprinkle on top, about 1 tablespoon each.

Place gratins on a sheet pan and bake for 20 – 25 minutes, until bubbly around the outside. Garnish with parsley if desired and serve hot.

Variation: You can easily put this all in one baking dish if you don’t have individual gratin dishes.

Featured Blogger – Trish from Gluten-Free in Salt Lake City

Trish's Blueberry Sour Cream Muffins

Trish has been sharing fabulous recipes since the very first week of Slightly Indulgent Mondays. I’ve come to look forward to her creations – each one unique with her own special touch. Her thoughts on living gluten-free:

Someday, we’ll invite our friends to my fantasy world – a bright kitchen in a historic arts and crafts house, the counter piled with gluten free deliciousness. A pizza night, where the boy and his posse come bursting through the door with big grins (grins that don’t seem to match their 30-something builds), and we share an evening of laughter, over good food. This is a beautiful tradition that unites people, and I feel that those who eat gluten free need not be excluded from this kind of joy. Of course, this is a few years off – after school finishes, jobs (that pay a living wage) are secured, and we tie the knot.

I fell in love with someone who was loving, inspiring, warm, and kind. This process of healing has helped his tired soul find some new life, and it has brought our world into full color. I find that I cook a lot of “man food” – comfort foods, grilled meats, and a circus full of muffin flavors. Cooking and baking, with the new twist of being gluten free, despite its challenges, has brought us both a lot of healing.

This Week’s Give-Away: Le Creuset Mini-Gratin Dishes

See the mini-gratin dish I used? This week I’m giving away two of them courtesy of Accent Furnitre. I love them because they can go in your freezer, microwave, oven, and under the broiler. The individual gratins add a special touch to any meal.

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