Bean and Veggie Gratin Recipe
This is one of those handy dishes that allows you to use up your leftovers and what you’ve got in your store cupboard. You can use kidney beans or even chickpeas if you don’t have cannellini beans, and if you don’t have kale then spinach will work just as well.
Prep Time: 10 mins
Cook Time: 25 mins
tbsp olive oil
medium onion, chopped
- 2 celery stalks, chopped
- 1 x 400g tin of chopped tomatoes
- 120ml vegetable stock
- Salt and black pepper
- 200g kale, stems removed and leaves cut into 3cm strips
x 400g tin of cannellini beans, rinsed and drained
- 150g Parmesan, grated
baguette, ends trimmed
tbsp fresh thyme
- Preheat the oven to 200C/180˚C fan/gas mark 6.
- Heat one tablespoon of the oil in a large saucepan over a medium-high heat. Add the onion, celery and carrots. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the tomatoes, stock and some salt and pepper. Bring to a boil, then add the kale and simmer for 2-3 minutes, stirring, just until wilted.
- Stir in the beans and 120g of the Parmesan. Transfer the mixture to a baking dish.
- Cut the baguette in half crosswise, then slice both halves lengthwise into ½cm-thick slices. Brush one side of each slice with the remaining oil.
- Arrange the slices, oil-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake for 15-20 minutes until the bread is golden brown and the edges are bubbling.
Per Serving 455kcals, 20.9g fat (7.1g saturated), 45.4g carbs, 6.1g sugars, 23.2g protein, 9.2g fibre, 0.837g sodium
This gorgeous recipe is courtesy of our sister website easyfood.ie. Easy Food is Ireland’s go-to source for all things food. It is the ultimate cooking and kitchen guide for home cooks, from fail-safe recipes to expert tips from our very own custom-built test kitchen. Visit easyfood.ie for more great recipes, and don’t forget to pick up a copy of our magazine!