Baked white beans in tomato sauce with Italian Herbs and a garlic-Parmesan crumb topping. A comforting side using Flour & Herbs pantry spices.
Flour & Herbs recipes
Italian-Herb White Bean Gratin with Garlic Crumbs
By Flour & Herbs. Total time includes resting or chilling where specified; cooking times can vary.
Directions
- Simmer the bean base. Heat the oven to 400°F (200°C), conventional. Combine the drained beans, tomatoes, Italian Herbs, half the garlic powder, 1 tablespoon olive oil and salt in a saucepan. Simmer gently for 5 minutes, stirring, until the tomatoes and beans are hot. Taste before adding more salt.
- Mix the topping. Combine the panko, Parmesan, remaining garlic powder and remaining olive oil in a bowl. Toss with a fork until the crumbs are lightly coated; break up any clumps so the topping browns evenly.
- Bake until bubbling. Transfer the beans to a shallow baking dish and spread evenly. Scatter the crumbs over the surface without pressing down. Bake for about 20 minutes, until the sauce bubbles around the edges and the topping is golden. Loosely cover if the crumbs brown before the center is hot.
- Rest and serve. Let the gratin stand for a few minutes so the bubbling sauce settles. Spoon through the crust to serve some beans and crisp topping in each portion. Serve warm with salad or bread, if desired.
Estimated nutrition: 300 calories per serving (1/4 of the recipe). Includes listed toppings and sauces; excludes suggested accompaniments. Actual values vary with brands and portions.
Before you start
Use a saucepan, small mixing bowl and shallow baking dish. Drain canned beans so excess liquid does not make the tomato base watery.
Cooking tips
Keep the crumb layer loose rather than compressing it. A shallow dish gives more surface area for golden topping and helps the center heat evenly.
Serving ideas and variations
Serve with a green salad or alongside roasted vegetables. Cannellini, butter beans or other cooked white beans can be used; keep the drained quantity the same.
Storage and reheating
Refrigerate within 2 hours and use within 3 days. Reheat covered until hot throughout, then uncover briefly to crisp the topping. Add a little water if the beans look dry. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).