Individual White Bean Gratin
makes 4 (6 ounce) gratins
For the beans:
2 ½ cups cooked white beans, divided
1 cup cooking liquid or liquid from the canned beans
½ teaspoon white wine vinegar
1 teaspoon salt (or to taste)
½ teaspoon fresh ground black pepper (or to taste)
For the topping:
¼ cup fresh grated parmesan cheese
1 tablespoon brown rice bread crumbs
1 small garlic clove, grated on a microplane
1 tablespoon good quality extra virgin olive oil
For garnish: (optional)
2 tablespoons finely chopped Italian parsley
Preheat the oven to 425 degrees farenheit.
Place 2 cups of the beans in a medium bowl. Put the remaining beans in a 4 cup glass measuring cup. Add the cooking liquid or liquid from canned beans and vinegar. Use an immersion blender to puree the beans and liquid. Taste and adjust seasoning. Pour puree over beans and gently stir to coat. Divide beans between the gratin dishes.
In a separate bowl, combine parmesan cheese, bread crumbs, and garlic. Drizzle olive oil over mixture and, using a fork, cut the oil into the bread crumb mixture. Divide topping evenly between gratins and sprinkle on top, about 1 tablespoon each.
Place gratins on a sheet pan and bake for 20 – 25 minutes, until bubbly around the outside. Garnish with parsley if desired and serve hot.
Variation: You can easily put this all in one baking dish if you don’t have individual gratin dishes.
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