Green and White Bean Gratin

This green and white bean bake was a perfect vegetarian main course for a cold winter night. We paired it with a salad, some bread, and a movie. Exactly what you want to eat when it's cold and rainy outside, and you're snuggled up under a blanket. The pureed beans made the gratin seem so smooth and creamy, and even with cutting back on the cheese it was nice and cheesy. I liked that the cheese was balanced out with a lack of cream, to keep the dish from being too rich.

This makes a great vegetarian main dish, and would also be great served with roast chicken or pork tenderloin. The lunch leftovers were terrific as well. I'd also like to experiment with using broccoli or sauteed kale for the vegetable portion of the gratin.

Green and White Bean Gratin

From Moosewood Restaurant Farm Fresh Meals

2 cups fresh green beans, cut into 2 inch lengths and blanched (or frozen green beans-- don't bother defrosting)
2 cans white beans
4 garlic cloves, minced
1 1/2 teaspoons of dried thyme, finely chopped rosemary or sage
Pinch of salt and black pepper
1 cup grated Gruyere or cheddar cheese
1 cup bread crumbs
1 cup Parmesan cheese
2 tablespoons butter, melted


Preheat the oven to 375 degrees. Butter a 9 inch square baking dish, and spread the green beans in the bottom of the dish.


In a food processor, combine one can of white beans (undrained) with the garlic, herb(s), salt and pepper until smooth. Pour over the green beans in the baking dish, and sprinkle with the Gruyere or cheddar cheese. Drain and rinse the second can of white beans, and spread the whole beans on top.


In a small bowl, mix the bread crumbs, Parmesan and melted butter. Sprinkle lightly over the top of the gratin. Bake, covered, for 25 minutes. Uncover and bake about 10 minutes more, until golden brown and bubbling.