Tomato White Bean Gratin Recipes

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TOMATO WHITE BEAN GRATIN



Tomato White Bean Gratin image

A tasty white bean gratin in a rich tomato sauce, topped with crispy, cheesy breadcrumbs. Utterly delicious!

Provided by Becca Heyes

Categories     Main meal

Time 1h10m

Number Of Ingredients 12

2 x 400g tins cannellini beans, drained ((240g, or ~ 1 1/4 cups, per tin when drained))
400 g tinned tomatoes ((~ 1 1/3 cups))
75 g sliced black olives ((~ 2/3 cup))
100 g roughly chopped sun-dried tomatoes ((~ 2/3 cup))
1 tbsp basil pesto ((I used homemade))
2 tbsp olive oil
Salt
Black pepper
30 g coarse breadcrumbs ((~ 3/4 cup))
30 g grated vegetarian parmesan-style cheese ((~ 1/8 cup) - omit for a vegan dish)
Spray oil
Fresh basil, (to serve)

Steps:

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add the drained cannellini beans to a large mixing bowl, and add the tinned tomatoes, black olives, sun-dried tomatoes, pesto, and olive oil. Mix well, and season to taste.
  • Trasnfer the bean mixture to a baking dish, and top with the breadcrumbs and grated parmesan. Spray lightly with oil, and bake for around 1 hour, or until the breadcrumbs are crispy and golden brown, and the bean mixture is piping hot.
  • Serve topped with fresh basil.

Nutrition Facts : ServingSize 1 portion, Calories 293 kcal, Carbohydrate 33 g, Protein 13.3 g, Fat 13.3 g, SaturatedFat 2.8 g, Cholesterol 6 mg, Sodium 365 mg, Fiber 11.2 g, Sugar 4.8 g

WHITE BEAN GRATIN WITH CHERRY TOMATOES AND CRISPY BREADCRUMBS



White Bean Gratin With Cherry Tomatoes and Crispy Breadcrumbs image

Make and share this White Bean Gratin With Cherry Tomatoes and Crispy Breadcrumbs recipe from Food.com.

Provided by hectorthebat

Categories     Beans

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons oil
1 onion
3 garlic cloves
12 tomatoes
800 g cannellini beans
1 tablespoon vinegar
2 tablespoons basil
200 ml stock
2 handfuls breadcrumbs
2 tablespoons parmesan cheese

Steps:

  • Preheat the oven to gas 6, 200C, fan 180°C In a large pan, heat 2 tbsp olive oil. Fry the onions and garlic with some salt and a grind of black pepper for 10 minutes or until soft. Add the tomatoes, drained beans, vinegar, basil and stock, and pour into a baking dish. In a bowl, mix the breadcrumbs with remaining olive oil, Parmesan and some seasoning. Spread the mixture over the beans and bake for 30 minutes, until bubbling and crisp.

Nutrition Facts : Calories 307.1, Fat 8.3, SaturatedFat 1.4, Cholesterol 1.5, Sodium 46.9, Carbohydrate 45.3, Fiber 11.7, Sugar 7.7, Protein 16.1

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