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Receta Bean Gratin
by John Spottiswood

Bean Gratin

This 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!

Calificación: 4.6/5
Avg. 4.6/5 4 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 8

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

  1. Adjust oven rack to rniddle position and preheat oven to 375 F.
  2. 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.
  3. 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.
  4. 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
  5. remaining 1 tablespoon oil, season with salt and freshly ground pepper to taste, and spread evenly over the onions.
  6. 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.)
  7. Bake, uncovered, until cheese is lightly golden and edges are bubbhng, 15 to 20 minutes. Sprinkle with parsley and serve.