White bean gratin "à l'italienne"


White bean gratin "à l'italienne"
White haricot beans enriched with the Mediterranean flavours of tomatoes and herbs. The beans are boiled first then mixed with chopped tomatoes and finished gratin-style in the oven.
27 K 3.5/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: August 25th 2021
You will need:

Times for this recipe
Preparation: 8 min.
Resting: 12 hours
Cooking: 55 min.
All in all: 13 hours 2 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 12 hours
White bean gratin "à l'italienne"
The day before cooking, put 700 g white beans to soak in a bowl of water.

Stage 2 - 20 min.
White bean gratin "à l'italienne"
Next day, boil in salted water until soft (it is normal for froth to form on the top to begin with; just skim it off).

Stage 3 - 3 min.
White bean gratin "à l'italienne"
Drain the beans.

Preheat the oven to 390°F (200°C).

Stage 4 - 2 min.
White bean gratin "à l'italienne"
In a large pan (this could be the same as used to cook the beans), heat 4 tablespoons olive oil over medium heat. When good and hot, add 1 red onion chopped, 1 sprig rosemary, 1 bayleaf and 1 garlic clove.

Salt, pepper and mix well.

Cook while stirring for 1 or 2 minutes.

Stage 5 - 2 min.
White bean gratin "à l'italienne"
Add 300 g peeled and chopped tomatoes, mix and turn down the heat, Leave to thicken for 5 minutes.

Stage 6 - 2 min.
White bean gratin "à l'italienne"
Add the beans and mix in.

Stage 7 - 2 min.
White bean gratin "à l'italienne"
Transfer the mixture to a buttered gratin dish.

Stage 8 - 1 min.
White bean gratin "à l'italienne"
Scatter 50 g grated cheese over.

Stage 9 - 30 min.
White bean gratin "à l'italienne"
Bake for about 20 minutes.
Remarks
You can use a bouquet garni instead of the rosemary and bayleaf.

For a heartier version, add an extra 50 g of grated cheese to the beans with the tomatoes.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %200 RDI=20 %80 RDI=10 %1,860 RDI=90 %7,800 RDI: 90 %
Per 100 g6 RDI=2 %20 RDI=1 %6 RDI=1 %150 RDI=7 %620 RDI: 7 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For : 6.60 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Citrus crunch
Citrus crunch
These are fine crumbs of candied citrus peel. It can be used to sprinkle a dessert or other preparation to add both crunch and the flavour of the chosen citrus fruit. It is easy to prepare well in advance, and will keep in an airtight jar. This recipe is given for clementines, but can be made with...
February 2nd 2016229 K3.7 1 hour 20 min.
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar
You should not leave egg yolks in contact with sugar for too long without beating them, because this contact "cooks" egg yolks and you will get small lumps of hard egg in your mixture.
February 21th 2011122 K5
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018407 K4.8 7 min.
How to prepare cabbage
How to prepare cabbage
Cabbage can be used cooked or raw, whole leaves or in julienne. Here is how to prepare a cabbage julienne.
December 31th 20131.12 M 13.6 45 min.
Toasted flaked almonds
Toasted flaked almonds
Toasted flaked almonds are the perfect finishing touch for desserts, ice creams in particular, because of their delightful crunch.
March 9th 2020313 K4.8 30 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-12-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page