Gratin of White Beans with Cream and Fresh Tomatoes

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

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 alongside the beans for a full meal. In France, the Cassoulet is still a popular and respected dish, with many fine restaurants serving it nightly.

Beans are a bit like yeast bread and dough. There is no precise way to prepare and, it does take a bit of practice because this is living food. Grown, harvested and dried for storage. When you take the food from a dry state and add water or other liquid, there will be changes you cannot always control, but you can and will guide them and the process. Each time you guide, you gain knowledge and expertise.

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.

A delicious company worthy, Gratin of White Beans with Cream and Fresh Tomatoes.
Gratin of White Beans with Cream and Fresh Tomatoes.

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 a 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.


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up for 
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

PS, you may also enjoy our Homemade Household page, it can be found right at the top of the blog!


  1. This looks really good! I love cooking with beans so I'll have to try it out.

    I found your blog via the Hearth & Soul Hop this week :)

  2. What a lovely, comforting recipe. Your Gratin sounds delicious!


Post a Comment

We appreciate your visits to Our Sunday Cafe, and encourage comments, questions, and general conversations! Thank you for dropping by!