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Quick White Bean and Ham Gratin
This quick cassoulet-inspired weeknight dinner uses ham and cannellini beans instead of the duck, sausage, and traditional flageolets.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Mark Bittman📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
📝 Preparation Steps
1
Turn the broiler to high; put the rack 6 inches from the heat. Put ¼ cup olive oil in a large broiler-proof skillet over medium-high heat. Trim, peel, halve, and slice the onion. Peel and mince 2 cloves garlic.
garlic2 cloves
2
Add the onion and garlic to the oil and cook, stirring occasionally, until the onion softens, 3 to ⏱️ 5 minutes. Chop the ham into bite-sized pieces. If you’re using canned beans, rinse and drain them. Grate the zest from the lemon; refrigerate the fruit for another use. If you’re using fresh tarragon, strip the leaves from 1 or 2 sprigs and chop.
garlic2 cloveslemon1
3
Stir in the ham, beans, tarragon or 2 teaspoons herbes de Provence, lemon zest, ¼ cup white wine or water, and a sprinkle of salt and pepper. Cook and stir just until the liquid evaporates, about a minute.
lemon1Salt and pepper
4
Spread the mixture evenly in the skillet, scatter the bread crumbs over the top, and drizzle with a little olive oil.
5
Broil until the beans are hot and bubbling and the bread crumbs are crisp, 3 to ⏱️ 5 minutes. Let sit for a minute or two, then serve.
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