Provencal Tomato Bean Gratin is a flavorful and hearty dish that combines the rich flavors of tomatoes, beans, and herbs. Originating from the sun-soaked region of Provence in southeastern France, this gratin showcases the vibrant produce and aromatic spices of this culinary-rich area. Baked until golden brown and bubbly, this casserole-style dish is perfect for a comforting meal or as a side dish to grilled meats or fish. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with the guidance and inspiration you need to create a delicious Provencal Tomato Bean Gratin.
Check out the recipes below so you can choose the best recipe for yourself!
PROVENçAL TOMATO AND BEAN GRATIN
This is a comforting Mediterranean version of baked beans. You can halve these quantities if you want a smaller amount to serve your family.
Provided by Martha Rose Shulman
Categories dinner, main course, side dish
Time 3h45m
Yield Serves eight to 12
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 257, UnsaturatedFat 3 grams, Carbohydrate 40 grams, Fat 5 grams, Fiber 11 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 570 milligrams, Sugar 7 grams, TransFat 0 grams
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.
PROVENCAL TOMATO & BEAN GRATIN
Categories Bean
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. Yield: Serves eight to 12. Advance preparation: The beans can be cooked a day or two ahead through step 1. The dish benefits from being made one or two days ahead through step 2.
Tips:
- Use a variety of beans. This will add flavor and texture to your gratin. Some good options include cannellini beans, black beans, and kidney beans.
- Don't overcook the beans. They should be tender but still hold their shape.
- Use a flavorful tomato sauce. This is the base of your gratin, so make sure it has a lot of flavor. You can use a store-bought sauce or make your own.
- Add some fresh herbs. Herbs like basil, thyme, and oregano will brighten up the flavor of your gratin.
- Use a good quality cheese. The cheese is what will hold your gratin together and give it a golden brown crust. Use a cheese that melts well, such as mozzarella or cheddar.
- Don't be afraid to experiment. There are many different ways to make a Provencal tomato bean gratin. Feel free to add your own personal touches to the recipe.
Conclusion:
Provencal tomato bean gratin is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful dish, give this gratin a try. You won't be disappointed!
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