So far in my own small little history of cooking beans, this is the most interesting dish. An adaptation of a French Cassoulet, but cut back and frugally prepared without the different meats to flavor and serve along side the beans for a full meal. In France the Cassoulet is still a popular and respected dish, with many fine restaurants serving it nightly.
|Gratin of White Beans with Cream and Fresh Tomatoes|
But the other wonderful thing is that there is no bad pot of beans just like there is no bad loaf of bread. You may have wanted it to turn out differently on those first few times, but it is always edible and has great flavor, with exception to burning........but that goes for every food prepared not just beans and bread.
Also like all great recipes this one breaks down to be completed in steps and while that can be viewed as difficult, it is best viewed as workable and easy. Because a few minutes here and a few minutes there and you have a great dish to serve your family with pride.
Beans often require a 24 hour soak or quick soak to be cooked. Do the soak one day, complete the cooking the next day. For this dish, I soaked one day, cooked the second day and refrigerated the cooked beans until I planned to serve this dish. The sauce is quick, and then into the oven. Step, easy steps.
Gratin of White Beans with Cream and Fresh Tomatoes
adapted from: Easy Beans
375 degree oven
2 1/2 c dry great northern beans
3 T Olive oil
1 medium onion, diced
2-3 cloves garlic, minced
2 large fresh Roma tomatoes - if your tomatoes are small, use 4-6, diced
1/2 c chicken stock
1/2 c cream ( we used half and half)
salt and freshly ground pepper to taste
1 1/2 c dry bread crumbs
1/3 c melted butter
2 sliced green onions
2 t thyme, crushed
2 t rosemary, crushed
1/4 t garlic salt
Soak beans, using preferred method. Drain, cover with fresh cold water, bring to a boil, reduce heat simmer until tender 45-60 minutes. To test beans, mash one bean between your thumb and finger, it should smash easy. Drain and proceed or refrigerate beans for later.
To make the sauce, saute the onion and garlic in the olive oil until tender, but do not brown. Add tomatoes, stock and simmer 2 minutes, stir in cream. Add beans, mix gently. Pour into prepared baking dish.
To make bread crumb topping, combine all ingredients until mixed well. Sprinkle evenly over the beans. Bake in preheated 375 degree oven, 45 minutes. Sauce should be bubbly, topping should be golden brown.
These are delicious, serve and enjoy!
As always thanks for taking a minute to stop and say hello. We appreciate your time and your wonderful comments!
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hearth and soul @ premeditated leftovers