Gratin of Red Beans
Submitted by aer0818
Gratin of red beans baked with caramelized onions, sweet red peppers, tomato, red wine, and a parmesan-breadcrumb crust. A hearty, mostly vegetarian one-dish dinner.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
2 hrsGratin of red beans takes the deep, savory flavor of long-simmered chili and turns it into a baked gratin with a crisp parmesan-and-breadcrumb crust. The flavor base is built from broth-sautéed onions cooked patiently until they turn amber and begin sticking to the pan, the gentler vegetarian equivalent of caramelizing in butter.
That amber-onion step is what separates this from a thrown-together bean bake. Allowing the onions to brown without oil concentrates their natural sugars, building the same kind of deep, slightly sweet base that French onion soup relies on.
A spice mix of cumin, coriander, cayenne, thyme, and oregano gives a Mediterranean-meets-Southwestern character. Red wine and canned tomato deglaze and reduce into a glossy sauce that ties the beans together.
The gratin can be assembled completely up to the bake, then refrigerated until you’re ready to serve. That makes it a smart Sunday-cook-once, eat-twice option.
Kitchen Tips
- Stir the onions only occasionally during the initial cook. Constant stirring keeps them from browning.
- Drain and rinse the kidney beans well. The starchy canning liquid will dilute the sauce and dull the flavor.
- Bake uncovered for the full 30 minutes so the breadcrumb crust crisps up properly. Covered gratins go soggy on top.
- For a vegan version, skip the parmesan and use a tablespoon of nutritional yeast in the topping for the same savory edge.
Variations
- Swap kidney beans for cannellini or pinto beans for different bean profiles.
- Top with shredded Gruyère instead of parmesan for a richer, more melty crust.
- Stir in a handful of chopped fresh parsley before baking for extra herbal brightness.
Ingredients
Directions
Preheat oven to 400 degrees degrees F.
Put the onions in a frying pan with stock.
Cover. Boil for 5 minutes. Uncover.
Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan.
Stir in peppers, celery and a splash of stock.
Stir and cook until the added vegetables are softened.
Stir in cumin, coriander, cayenne pepper, thyme, oregano, tomatoes, bay leaf and wine.
Simmer, stirring occasionally for 20 to 30 minutes until thick and savoury.
Stir in the beans. Spread in a baking dish .
Sprinkle with a mixture of bread crumbs and grated cheese.
The recipe can be prepared to this point and refridgerated until needed.
Bake the beans for 30 minutes uncovered until bubbling and For a very low fat recipe ommit the cheese.
Comments
