PROVENÇAL TOMATO AND BEAN GRATIN - NYTIMES
Yield 4-6 servings
Number Of Ingredients 15
Steps:
- 1. Cut one of the onions in half, and stick a clove into each half. Chop the other onion. Drain the soaked beans and combine with 2 quarts water in a large pot. Bring to a boil and skim off any foam, then add the halved onion, the crushed garlic cloves and the bouquet garni. Reduce the heat, cover and simmer for 1 hour. Add salt to taste, and continue to simmer for another 30 to 60 minutes, until the beans are tender but not mushy. Remove from the heat, remove and discard the onion and the bouquet garni, and drain over a bowl. Measure out 3 cups of the cooking liquid, taste and adjust salt. Set aside. 2. Heat 1 tablespoon of the oil over medium heat in a large, heavy soup pot or Dutch oven, and add the chopped onion. Cook, stirring, until tender, about five minutes. Add the remaining garlic, and stir together until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste, sugar, oregano, cayenne and salt to taste. Cook, stirring often, for 10 to 15 minutes, until the tomatoes have cooked down somewhat and smell very fragrant. Stir in the beans and 3 cups of their cooking broth (refrigerate the rest if you are making this ahead; you may need it for thinning out). Bring to a simmer, cover and cook over low heat for 30 minutes, until the mixture is thick and fragrant. Stir often so that it doesn't stick to the bottom of the pot. Add pepper, taste and adjust salt and garlic. 3. Preheat the oven to 375 degrees. Oil a 3-quart gratin or baking dish. Spoon the tomatoes and beans into the baking dish. Combine the breadcrumbs and cheese in a bowl, and toss with the remaining tablespoon of olive oil. Sprinkle in an even layer over the beans. Bake 30 minutes, or until the top is browned and the gratin is bubbling. Serve hot or warm.
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Knoll Margret
[email protected]This is the best tomato and bean gratin I've ever had!
Damein Pillay
[email protected]Thanks for sharing this recipe!
Brian Shaw
[email protected]I'm definitely going to make this gratin again.
Philip DR Allem
[email protected]This is a great recipe for a vegetarian main course.
Naeem Ghallou
[email protected]I served this gratin with a simple green salad and it was a perfect meal.
Siju Ahmed
[email protected]This gratin is a great make-ahead dish. I made it the night before and it was even better the next day.
Jenson Pierre
[email protected]I'm not a big fan of tomatoes, but I loved this gratin. The flavors were perfectly balanced.
JESSE RAINEY
[email protected]I added some chopped zucchini and mushrooms to the gratin and it was delicious. This dish is very versatile.
Lacy Wallace
[email protected]This gratin is a great way to use up leftover tomatoes and beans. It's also a very affordable dish to make.
mpublic online TV
[email protected]I followed the recipe exactly and it turned out perfectly. The gratin was cheesy and bubbly, and the flavors were amazing.
Shuvo Music BD
[email protected]This dish is so flavorful and comforting. I love the combination of tomatoes, beans, and herbs.
Yasir Ali Tunio Hashmi
[email protected]I've made this gratin several times and it's always a hit. It's a great dish to serve for a crowd.
Melton Knight
[email protected]This recipe is a keeper! It's easy to make, delicious, and a great way to use up leftover tomatoes and beans.
Top Comedy is
[email protected]I made this gratin for a potluck and it was a huge success! Everyone loved it. I will definitely be making it again.
Sughra Haider
[email protected]This dish was a bit too bland for my taste.
Heidi Foultz
[email protected]I love this recipe! It's so simple to make and it always turns out perfectly. The gratin is always cheesy and bubbly, and the flavors of the tomatoes, beans, and herbs are always perfectly balanced.
Banujan Banu
[email protected]This Provencal tomato and bean gratin is a delicious and easy-to-make dish. The flavors of the tomatoes, beans, and herbs are perfectly balanced, and the gratin is cheesy and bubbly. I served it with a simple green salad and it was a hit!