PROVENçAL TOMATO AND BEAN GRATIN

Provençal Tomato and Bean Gratin image

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

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Ingredients

1 pound (2 heaped cups) chick peas, borlotti beans or pinto beans, washed, picked over and soaked for six hours or overnight
2 onions
2 whole cloves
4 to 6 large garlic cloves (to taste), 2 crushed, the rest minced
A bouquet garni made with a couple of sprigs each parsley and thyme, a bay leaf and a Parmesan rind
Salt to taste
2 tablespoons extra virgin olive oil
2 28-ounce cans chopped tomatoes, with juice
1 tablespoon tomato paste
1/8 teaspoon sugar
1/2 teaspoon dried oregano
Pinch of cayenne
Freshly ground pepper
1/2 cup freshly grated Gruyère, or a combination of Gruyère and Parmesan (2 ounces)
1/4 cup fresh breadcrumbs

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

*** Explore more Provençal Tomato And Bean Gratin Recipes »

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Bruno Henriques Hasper

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I love that this dish can be made ahead of time. It's perfect for busy weeknights.

Muhammad Akhtar Jaura

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This dish is a great way to impress your guests. It's elegant and delicious.

Keaubre Eason

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I'm so glad I found this recipe! It's a new favorite in my household.

Asimsipra Asimsipra

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This dish is a great value for the price. It's a hearty and filling meal that won't break the bank.

UNPREDICTABLE 254

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I'm a big fan of Provencal cuisine, and this dish is a great example of why. The flavors are complex and delicious.

Mx Akkas

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This dish is a great way to get your kids to eat their vegetables. My kids loved it!

Timothy Ikpoebi

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I love the combination of flavors in this dish. The tomatoes, beans, and cheese are a perfect match.

MARVELLOUS BUSAYO

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This dish is perfect for a summer meal. The tomatoes are fresh and juicy, and the beans add a nice heartiness.

Nancy Hunter

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I'm a vegetarian, and I'm always looking for new vegetarian recipes. This dish is a great option, and it's packed with protein.

Wisby Fertilien

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I made this dish with some leftover beans I had, and it turned out great! It's a great way to use up leftovers.

James Decker

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I'm not a huge fan of beans, but I really enjoyed this dish. The beans were soft and flavorful, and they paired perfectly with the tomatoes and cheese.