Giant Bean Gratin
Adapted from Smitten Kitchen Every Day by Deb Perelman. I used kale, but other sturdy greenery, like Swiss chard, broccolini, or mustard greens, would work. I made a few suggestions in the post about adding meat or extra herbs. You need to start with 1 pound (450g) of uncooked beans to get the right amount for the recipe. Coronas are ideal, but the beans I used didnt have the variety listed on the package. I know that theres a Polish bean thats quite large, and found an interesting blog post about them, along with some beans that are similar. Whatever you use, reserve some of the bean liquid if you want to use it in place of the wine, and to add back to the beans before cooking, in place of the stock. Whatever you use, try to find the largest beans you can. This is a recipe where size matters.
Adapted from Smitten Kitchen Every Day by Deb Perelman. I used kale, but other sturdy greenery, like Swiss chard, broccolini, or mustard greens, would work. I made a few suggestions in the post about adding meat or extra herbs. You need to start with 1 pound (450g) of uncooked beans to get the right amount for the recipe. Coronas are ideal, but the beans I used didnt have the variety listed on the package. I know that theres a Polish bean thats quite large, and found an interesting blog post about them, along with some beans that are similar. Whatever you use, reserve some of the bean liquid if you want to use it in place of the wine, and to add back to the beans before cooking, in place of the stock. Whatever you use, try to find the largest beans you can. This is a recipe where size matters.
- 2 tablespoons olive oil
- salt
- freshly ground black pepper
- 1 large onion (peeled and diced)
- 1 carrot (peeled and diced)
- 2 cloves garlic (peeled and minced)
- 1/3 cup white wine ((or water or bean liquid))
- 5 cups (120g) coarsely chopped kale leaves
- 2 1/4 cups (550g) canned crushed tomatoes
- 1 pound (450g) giant beans (cooked drained )
- about 1/2 cup (125ml) stock (vegetable or chicke
- 8 ounces (225g) mozzarella (coarsely grated)
- 1/3 cup (35g) grated parmesan
- coarsely chopped flat-leaf parsley (for garnish)
- Carbohydrate 2.92434203125 g
- Cholesterol 0 mg
- Fat 0.888527187861835 g
- Fiber 0.570507816612721 g
- Protein 0.36162421875 g
- Saturated Fat 0.128757812549962 g
- Serving Size 1 1 serving (114g)
- Sodium 6.26056250000724 mg
- Sugar 2.35383421463728 g
- Trans Fat 0.0355396875097986 g
- Calories 20 calories
Step-by-step
- If you have a 2 1/2 to 3 quart (2-3l) stovetop-friendly gratin dish, use that for preparing the vegetables. (Youll be baking the gratin in the same dish.) If your gratin (or similar sized dish, like a lasagna or braising pan) cant be used on the stovetop, prepare the vegetables in a large skillet.
- Heat the olive oil in the dish or pan. Add the onions and carrots. Season with salt and pepper and cook until the vegetables are wilted, stirring frequently, about 10 minutes. Add the garlic, cook for another minute, then add the wine (or water or bean liquid), scraping the bottom of the pan to remove any stuck-on or browned bits of vegetables. When the wine has been absorbed, add the kale and cook until wilted. Preheat the oven to 475°F (245°C).
- Add the tomatoes and bring to a simmer. Add the drained beans and cook everything together 5 to 10 minutes, adding up to 1/2 cup of stock if the mixture looks dry. Taste, and season with additional salt, if necessary. If youve prepared the vegetables and beans in a skillet, up to this point, transfer them to an oven-safe baking dish.
- Sprinkle the mozzarella on top of the beans, then the Parmesan, and bake for 15 minutes until the cheese is melted and browned on top. If you wish, run the gratin under the broiler until the topping is browned to your liking. (If making garlic bread, you can cook it at the same time under the broiler.) Remove the gratin from the oven, top with parsley, and serve.
My Giant Bean Gratin Adventure: A Culinary Journey
As a busy working mom, finding time to cook a delicious and satisfying meal can feel like a Herculean task. Weeknights are a blur of school pick-ups, homework battles, and the never-ending cycle of laundry. So when I stumbled upon this Giant Bean Gratin recipe, I was intrigued. The promise of hearty, flavorful beans and minimal fuss perfectly matched my need for a quick yet impressive weeknight dinner. The recipe itself, adapted from the wonderful Smitten Kitchen Every Day, was a revelation. The simplicity of the ingredients, combined with the depth of flavor it produced, was astounding. I was particularly drawn to the suggestion of using kale - a leafy green always present in my refrigerator - and the adaptability of the recipe. Whether it’s a busy Tuesday or a relaxed Sunday, this dish has become my culinary go-to, offering a comforting warmth and the satisfaction of a homemade meal.
The initial steps were surprisingly straightforward. The process of sautéing onions, carrots, and garlic in olive oil laid the foundation for a rich and aromatic base. Adding a splash of white wine (or even bean liquid, for a more budget-friendly option) added a subtle complexity that elevated the simple ingredients to something extraordinary. I found that using the largest beans possible—as the recipe suggests—created a wonderful textural contrast within the gratin. The kale, tenderized by the cooking process, blended seamlessly with the hearty beans and the sweetness of the carrots, creating a symphony of flavors that danced on my palate. The final step, topping the bean mixture with mozzarella and Parmesan cheese and broiling it until golden brown, was pure indulgence. The melted cheese added a creamy richness that perfectly complemented the earthy flavors of the beans and kale. I've experimented with different types of cheese, and honestly, this recipe embraces the spirit of culinary experimentation! Feel free to add or substitute to your liking.
Beyond the Recipe: Adaptability and Culinary Creativity
What truly sets this Giant Bean Gratin apart is its extraordinary versatility. The recipe is a blank canvas, waiting for your personal culinary touch. Instead of kale, I've experimented with Swiss chard, even adding some wilted spinach for a different color and taste profile. A sprinkle of chili flakes adds a touch of heat, while a handful of fresh herbs like thyme or rosemary creates a uniquely aromatic experience. For a heartier meal, you can easily incorporate cooked sausage or bacon, enhancing the savory notes of the dish. The possibilities are truly endless, allowing you to adjust the recipe to your taste and dietary preferences. It's a dish that invites experimentation, encourages creativity, and ultimately, rewards you with a delicious and satisfying meal. The adaptability of the recipe perfectly complements my ever-changing culinary preferences and the needs of my household.
This Giant Bean Gratin recipe has become more than just a meal; it's a testament to the magic that can unfold in the kitchen when simplicity and creativity combine. It's a reminder that even amidst the chaos of daily life, there's always time to create something delicious and nourishing. And the best part? The leftovers are just as amazing the next day, transforming a weeknight dinner into a satisfying lunch. So, give this recipe a try, and let your culinary journey begin!
