Gratin of Red Beans (New Orleans Style)
Submitted by sunnysun
New Orleans-style red bean gratin baked with cumin, coriander, cayenne, and red wine under a crispy breadcrumb-Parmesan topping. A vegetarian main dish with serious Cajun flavor.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
40 minRed beans and rice gets all the glory in New Orleans cooking, but this gratin deserves a seat at the table too.
Kidney beans simmer in a thick, spiced sauce built on the holy trinity of onions, peppers, and celery. Cumin, coriander, cayenne, and a splash of red wine give the sauce a warmth that’s distinctly Cajun without blowing your head off.
The real trick here is cooking the onions in stock instead of oil. They caramelize to a deep amber, giving you all that sweetness and color without added fat. Once the beans are folded in, a shower of breadcrumbs and grated Parmesan goes on top before the whole dish hits a hot oven.
Thirty minutes later, you’ve got a bubbling, golden-crusted gratin that’s hearty enough to anchor a meal.
Kitchen Tips
- Cook the onions until they genuinely stick to the pan. That fond is where all the flavor lives. A splash of stock loosens it right up.
- Drain and rinse the canned kidney beans well. The canning liquid is starchy and salty and will throw off the sauce.
- You can assemble this ahead of time. The recipe is designed to be prepped, refrigerated, and baked when ready. Just add a few extra minutes to the bake time if going straight from the fridge.
Variations
- Skip the cheese entirely for a very low-fat version that still has a crunchy breadcrumb top.
- Use black beans or pinto beans for a different texture while keeping the same spice profile.
- Add andouille sausage if you want a non-vegetarian version with authentic New Orleans smokiness.
Ingredients
Directions
Preheat oven to 400 degrees F, 200 degrees C, gas mark 6.
Put the onions in a frying pan with 6 fl or 180 ml of stock. Cover.
Boil for 5 minutes.
Uncover. Reduce heat somewhat and simmer until amber brown and beginning to stick to the pan. 3. Stir in peppers, celery and a splash of stock. Stir and cook until the added vegetables are softened. 4. Stir in cumin, coriander, cayenne pepper, thyme, oregano Simmer, stirring occasionally for 20 to 30 minutes until thick and savoury. 5. 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. 6. Bake the beans for 30 minutes uncovered until bubbling and For a very low fat recipe ommit the cheese.
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