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Recipes

White Bean and Tomato Gratin

By Georgeanne Brennan Susan Herrman Loomis

Recipe information

  • Yield

    Makes 12 Servings

Ingredients

12

cups water

1

1/2 pounds (about 3 1/2 cups) dried Great Northern beans, rinsed

4

fresh large thyme sprigs

2

bay leaves

2

1/4 teaspoons salt

2

14 1/2-ounce cans diced tomatoes in juice

1

/2 cup thinly sliced drained oil-packed sun-dried tomatoes

3

tablespoons extra-virgin olive oil

1

1/2 tablespoons chopped fresh thyme

3

/4 teaspoon ground black pepper

1

cup fresh breadcrumbs made from day-old French bread

2

tablespoons grated lemon peel

Need to make a substitution?

Preparation

  1. Step 1

    Combine 12 cups water, beans, thyme sprigs, bay leaves, and 1 1/2 teaspoons salt in large pot. Bring to boil. Reduce heat; cover and simmer until beans are tender, about 1 hour 45 minutes. Drain. Discard thyme sprigs and bay leaves.

    Step 2

    Transfer beans to 13x9x2-inch glass baking dish. Add canned tomatoes with juices, sun-dried tomatoes, 2 tablespoons oil, 1 tablespoon chopped thyme, 3/4 teaspoon pepper, and 3/4 teaspoon salt. Toss gently to blend. DO AHEAD Can be made 1 day ahead. Cool slightly. Cover and refrigerate.

    Step 3

    Preheat oven to 350°F. Mix breadcrumbs, lemon peel, and remaining 1/2 tablespoon chopped thyme in small bowl. Sprinkle over beans. Drizzle remaining 1 tablespoon oil over. Bake until juices are bubbling around edges and breadcrumbs are golden, about 55 minutes. Serve warm or at room temperature.

Explore Bon AppétitGratinBeanVegetableCanned TomatoTomatoSun-Dried TomatoEasySideNut-FreeVegetarian