Gratin of White Beans with Red Peppers and Rosemary

[Guest guest]

Gratin of White Beans with Red Peppers and Rosemary

 

2 15 oz. cans white beans

2 tablespoons olive oil

2 tablespoons butter

1/4 cup vegetable stock

1 teaspoon chopped fresh rosemary

1 roasted red pepper, cut into 1/4-inch chunks

2 oz Manchego cheese

2 tablespoons bread crumbs

1 tablespoon chopped parsley

salt and pepper

 

Preheat the oven to 475 degrees.

In a food processor, puree half the beans with the olive oil, butter, and stock.

Over-season with salt and pepper, then add the remaining beans with the rosemary

and pulse until desired texture. Correct seasoning if necessary.

In a 3-cup ramekin or other backing dish, layer the beans with the chopped red

peppers. Finish with thinly shaved cheese slices and the breadcrumbs. Bake for

15 minutes, or until the cheese is slightly browned. Garnish with parsley.

Serves 6.

 

 

 

 

 

 

[Guest guest]

Sounds great!!! Do you drain the white beans before you puree them or do you

puree them with their liquid from the can?

Also, I was wondering about what you meant by over- season with salt and

pepper? Does it need salt, since canned beans already have salt? Just

wondering, before I try this out.

 

Thanks,

Judy

-

Samantha Hudson

Friday, August 01, 2008 4:58 PM

Gratin of White Beans with Red Peppers and

Rosemary

 

 

Gratin of White Beans with Red Peppers and Rosemary

 

2 15 oz. cans white beans

2 tablespoons olive oil

2 tablespoons butter

1/4 cup vegetable stock

1 teaspoon chopped fresh rosemary

1 roasted red pepper, cut into 1/4-inch chunks

2 oz Manchego cheese

2 tablespoons bread crumbs

1 tablespoon chopped parsley

salt and pepper

 

Preheat the oven to 475 degrees.

In a food processor, puree half the beans with the olive oil, butter, and

stock. Over-season with salt and pepper, then add the remaining beans with the

rosemary and pulse until desired texture. Correct seasoning if necessary.

In a 3-cup ramekin or other backing dish, layer the beans with the chopped red

peppers. Finish with thinly shaved cheese slices and the breadcrumbs. Bake for

15 minutes, or until the cheese is slightly browned. Garnish with parsley.

Serves 6.