Print Recipe

Rich and tomatoey white bean gratin

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main meal
Servings: 4
Author: Becca Heyes

Ingredients

  • 2 x 400g tins cannellini beans, drained (240g, or ~ 1 1/4 cups, per tin when drained)
  • 400 g tinned tomatoes (~ 1 1/3 cups)
  • 75 g sliced black olives (~ 2/3 cup)
  • 100 g roughly chopped sun-dried tomatoes (~ 2/3 cup)
  • 1 tbsp basil pesto (I used homemade)
  • 2 tbsp olive oil
  • Salt
  • Black pepper
  • 30 g coarse breadcrumbs (~ 3/4 cup)
  • 30 g grated vegetarian parmesan-style cheese (~ 1/8 cup) - omit for a vegan dish
  • Spray oil
  • Fresh basil, to serve

Instructions

  • Preheat the oven to 190°C (Gas Mark 5 / 375°F).
  • Add the drained cannellini beans to a large mixing bowl, and add the tinned tomatoes, black olives, sun-dried tomatoes, pesto, and olive oil. Mix well, and season to taste.
  • Trasnfer the bean mixture to a baking dish, and top with the breadcrumbs and grated parmesan. Spray lightly with oil, and bake for around 1 hour, or until the breadcrumbs are crispy and golden brown, and the bean mixture is piping hot.
  • Serve topped with fresh basil.