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Add a photoThis delicious and healthy recipe can be made with any variety of white bean, dried or canned. I used dried cannellini beans. Great Northern beans or other white beans will work too. I served this with a delicious Pork Stew, but I think it would go well with any hearty meat or poultry dish. It took me back to our summer visit to Tuscany, the region which inspired this dish. I adapted this from an America's Test Kitchen recipe. It's a nice, warm side dish for fall, winter or spring. I wish the picture had come out better so more of you would try it. The taste is worth it!
Ingredientes
- 3 tablespoons extra-virgin olive oil
- 3 onions, halved and sliced thin
- 1/2 teaspoon brown sugar
- 6 garlic cloves, minced
- 1/8 teaspoon red pepper flakes
- 1/2 cup chardonnay
- 4 (15-ounce) cans cannellini beans, rinsed or 16oz dried cannellini beans soaked overnight or quick soaked (boiled for 2-3 minutes and then left to soak for 1 hour) and then simmered for about 90 minutes
- 1 cup chicken broth
- 2 teaspoons minced fresh rosemary or 1/2 teaspoon dried
- 1 cup Parmesan cheese, grated (2 oz)
- Kosher salt and freshly ground pepper
- 1 cup Gruyere cheese, shredded ( 4 oz)
- 2 tablespoons minced fresh parsley
Direcciones
- Adjust oven rack to rniddle position and preheat oven to 375 F.
- Heat 2 tablespoons olive oil in Dutch oven over medium high heat until shimmering. Add sliced onions and brown sugar and cook, stirring often, until softened, about 5 minutes. Reduce heat to medium-low, and continue to cook, stirring often, until onions are dark golden and caramelized, about 20 minutes.
- Stir in garlic and pepper flakes and let sizzle for about 30 seconds. Stir in the wine and cook until nearly evaporated, about 1 minute. Transfer onions to a 13 by 9 inch baking dish and spread into an even layer.
- Add the beans, broth, and rosemary to the empty pot and bring to a brief simmer for about 1 minute. Remove from heat, gently stir in
- remaining 1 tablespoon oil, season with salt and freshly ground pepper to taste, and spread evenly over the onions.
- Sprinkle the Parmesan and Gruyere cheese evenly over top. (The prepared gratin can be covered and held at room temperature for up to 2 hours before cooking.)
- Bake, uncovered, until cheese is lightly golden and edges are bubbhng, 15 to 20 minutes. Sprinkle with parsley and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 355g | |
| Recipe makes 8 servings | |
| Calories 390 | |
| Calories from Fat 129 | 33% |
| Total Fat 14.57g | 18% |
| Saturated Fat 5.8g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 997mg | 42% |
| Potassium 700mg | 20% |
| Total Carbs 40.42g | 11% |
| Dietary Fiber 13.7g | 46% |
| Sugars 6.54g | 4% |
| Protein 22.24g | 36% |
Menus and Pairings
Evaluaciones
19 de Enero de 2012
I really enjoyed this recipe. It was great with a flavorful stew, but I have a feeling it would be just as good, if not better, with a simple Tuscan steak or grilled chicken recipe. The beans, cheese, and rosemary flavors might stand out more against a less heavily flavored main course.Yo he cocinado/probado esta receta
19 de Enero de 2012
I like the look of this bean dish, and think that I would even enjoy it by itself, maybe with some nice crusty bread and a crisp salad...yum!
21 de Enero de 2012
This is a GREAT recipe!! I prepared it exactly as it was written and I was SO pleased with the results. I love the pepper flakes (maybe I did increase those a little) and the garlic. The cheese made this absolute perfection!Yo he cocinado/probado esta receta
Comentarios
02 de Marzo de 2012This looks really good, but if someone is not an experienced cook your recipe has a flaw that can ruin this recipe. It can't possible be correct that if you use beans soaked overnight, you only cook them for 1 minute on top of the stove and then 20 min in the oven. Also your instructions for quick soaked beans should be to boil for 1 min and let sit covered for 1 hour, drain and then cook as you would for beans soaked overnight. This is the kind of oversight that an inexperienced cook following your recipe to the letter would wonder why their dish didn't turn out right.1 reply- 20 de Enero de 2012Oh, you have outdone it this time!! What a creation!! It is absolutely wonderful. I think most people don't incorporate enough of the good fiber and nutrients the lowly bean possesses into their diet.1 reply
In the South our grandmas sometimes cooked beans and cornbread every single day out of necessity. I tried it and gave it the 5 hearts rating, but somehow I don't know what happened to it! Anyway, thumbs up on this one, John!
