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.
39 K 3.5/5 (4 reviews)
Grade this recipe:
Keywords:
Last modified on: August 25th 2021
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 6 people, you will need:

Change to the quantities for:
Change measures:
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" : Stage 1
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" : Stage 2
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" : Stage 3
Drain the beans.

Preheat the oven to 390°F (200°C).

Stage 4 - 2 min.
White bean gratin "à l'italienne" : Stage 4
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" : Stage 5
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" : Stage 6
Add the beans and mix in.

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

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

Stage 9 - 30 min.
White bean gratin "à l'italienne" : Stage 9
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 %
Per person10 RDI=5 %30 RDI=3 %10 RDI=2 %310 RDI=20 %1,300 RDI: 20 %
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
Possible allergens in this recipe: milk
How much will it cost?
  • For 6 people : 6.60 €
  • Per person : 1.10 €

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
Sautéed chicken with leeks
Sautéed chicken with leeks
Chunks of chicken marinated in a mixture of soy sauce, vinegar and spices, then sautéed with diagonally cut leeks cooked separately. A simple, healthy recipe with a spicy kick.
January 20th 201999 K5 1 hour 55 min.
Candied grapefruit peel
Candied grapefruit peel
Not really a dessert, more a kind of sweet. After soakiing, strips of grapefruit skin are cooked very slowly to conservethem in sugar. It's a real treat with coffee at the end of a meal.
December 20th 2018390 K 14 1 day 1 hour 25 min.
Chocolate madeleines
Chocolate madeleines
Simple and delicious, goes very well with tea or coffee.
March 10th 2019317 K3.8 1 hour 15 min.
Sugar syrup
Sugar syrup
This syrup is mainly used as a basis for all sorbet recipes, which consist of this syrup and fruit pulp, but it can be also used to soak biscuits for example, or for fruit salads.
February 21th 2011770 K3.5 8 min.
How to heat milk without it catching on the bottom of the pan
How to heat milk without it catching on the bottom of the pan
Very often when you heat milk in a saucepan, it forms at the bottom of the pan (especially if the milk boiled) a sticky and brown bottom of milk that burned and attached. To avoid this here is a very simple and very effective tip.
February 21th 2011265 K 24.2 1 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-10-19)

*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