Best White Bean And Tomato Gratin Recipes

White Bean, Tomato, and Zucchini Gratin image

Yield Serves 4 as a main course or 6 to 8 as a side dish

Number Of Ingredients 14

1 celery rib, sliced thin
2 tablespoons olive oil
8 garlic cloves, chopped coarse
4 plum tomatoes, seeded and chopped (about 2 1/4 cups)
two 15-ounce cans small white beans (not cannellini), rinsed well and drained
12 fine-quality oil-cured black olives*, pitted and halved
2 medium zucchini, quartered lengthwise and sliced thin crosswise (about 2 1/2 cups)
12 fresh sage leaves, chopped fine or 1/2 teaspoon dried, crumbled
For persillade topping:
1 cup fine fresh bread crumbs
1 garlic clove, minced
1/4 cup minced fresh parsley leaves
2 tablespoons olive oil
*available at Mediterranean markets and specialty foods shops

Steps:

Preheat oven to 350°F.
In a 10- to 12-inch skillet cook celery in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and cook, stirring occasionally, 5 minutes.
Remove skillet from heat and stir in beans. Mash about one fourth of beans with back of a large spoon and stir in remaining ingredients except topping. Season mixture with salt and pepper. Transfer bean mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and smooth top with a rubber spatula. Gratin may be prepared up to this point 4 hours ahead and chilled, covered.
Make persillade topping:
In a small bowl with a fork stir together topping ingredients until crumbs are evenly moistened.
Sprinkle topping over bean mixture and bake in middle of oven 45 minutes, or until bubbling and top is golden brown. Cool gratin 5 minutes before serving.

White Bean and Tomato Gratin image

Yield Makes 12 servings

Number Of Ingredients 12

12 cups water
1 1/2 pounds (about 3 1/2 cups) dried Great Northern beans, rinsed
4 fresh large thyme sprigs
2 bay leaves
2 1/4 teaspoons salt
2 141/2-ounce cans diced tomatoes in juice
1/2 cup thinly sliced drained oil-packed sun-dried tomatoes
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons chopped fresh thyme
3/4 teaspoon ground black pepper
1 cup fresh breadcrumbs made from day-old French bread
2 tablespoons grated lemon peel

Steps:

Combine 12 cups water, beans, thyme sprigs, bay leaves, and 1 1/2 teaspoons salt in large pot. Bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 45 minutes. Drain. Discard thyme sprigs and bay leaves.
Transfer beans to 13x9x2-inch glass baking dish. Add canned tomatoes with juices, sun-dried tomatoes, 2 tablespoons oil, 1 tablespoon chopped thyme, 3/4 teaspoon pepper, and 3/4 teaspoon salt. Toss gently to blend. (Can be made 1 day ahead. Cool slightly. Cover and refrigerate.)
Preheat oven to 350°F. Mix breadcrumbs, lemon peel, and remaining 1/2 tablespoon chopped thyme in small bowl. Sprinkle over beans. Drizzle remaining 1 tablespoon oil over. Bake until juices are bubbling around edges and breadcrumbs are golden, about 55 minutes. Serve warm or at room temperature.