White bean sundried tomato gratin
This dish is a perfect way to make legumes tasty and comforting, with a creamy, cheesy flavour profile and a rich tomato taste.
Recipe inspired from La Cuisine de Bernard.
Ingredients
- For the stew
- 500g cooked white or butter beans (250g raw)
- 25g margarine
- 6g olive oil
- 6g crushed garlic
- 110g onion
- 1 tsp vegetable stock
- 75g sundried tomatoes
- 10g tomato paste
- 100g vegan cream
- For the gratin
- 50g breadcrumbs
- 50g vegan cheese
Instructions
- Chop sundried tomatoes in small pieces and mix with the cooked beans.
- Heat up the oven grill at ~200°C (only top part).
- Heat up oil and margarine in a pan over medium heat, and fry the onion for a few minutes until it becomes translucent.
- Add the crushed garlic, and keep frying for a minute or two.
- Add veggie broth, a bit of water, beans, sundried tomatoes, tomato paste, and stir.
- Cover with a lid an turn down heat. Let it simmer gently for a few minutes to allow flavours to diffuse.
- Turn the heat back up again, add the vegan cream, and stir.
- Keep stirring while the cream is incorporating in the dish, and do not overcook. Turn off stove.
- Pour the stew into an oven dish. In a separate bowl, mix breadcrumbs and cheese.
- Spread the breadcrumbs & cheese mix over the cooked stew, and grill in the oven until it is nice and golden.
- Take it out of the oven, and let it rest for ~5-10 min before serving.