Cheesy Bean Gratin with Broccoli
- Gluten Free
Why we love it:
- 1 Yellow Onion
- 1 rib Celery
- 1 Carrot
- 2 cloves Garlic
- 2 Tablespoons Extra Virgin Olive Oil
- 1⁄2 teaspoon Kosher Salt
- 1⁄2 teaspoon Red Pepper Flakes
- 1 teaspoon Dried Oregano
- 1⁄4 cup White Wine (or red, optional)
- 2 15-ounce cans Cannellini Beans (or gigante/butter beans if you can find them)
- 1 15-ounce can Crushed Tomatoes
- 1⁄2 cup Water
- 4 Green Onions
- 6 ounces Mozzarella (shredded) (or more)
- 1⁄3 cup Parmesan Cheese (grated)
- 1 pound Broccoli
Dice the onion, celery, and carrot. Mince garlic.
Heat the oil in a large pot over medium-high heat and add the diced mirepoix. Season with salt, red pepper flakes, and dried oregano.
Cook, sautéing until the vegetables brown lightly (about 6 minutes). Add the wine, if using, and simmer for 1 minute.
Open and drain the beans; add to the pan with the veggies. Add the can of tomatoes as well and bring to a steady simmer. If it looks dry, you can add up to 3/4 cup water, a ¼ cup at a time. Simmer the mixture together over medium for about 10 minutes, adjusting the seasonings as needed.
3. GREEN ONION
Slice the green onion and add ½ to the beans.
Transfer the mixture to a 3-quart baking dish or individual ovenproof dishes. Sprinkle with mozzarella, then the parmesan on top, then garnish with the remaining green onion. Bake for 10 - 15 minutes or until the cheese is melted and golden. If you want to get the cheese darker in color, turn on to broil for the last 2 - 4 minutes.
While the cheese is melting, slice broccoli into florets. Steam in a stovetop steamer or microwave until they’re crisp tender. Alternatively, place on a baking sheet and roast the broccoli under the baking casserole. Toss with salt and butter to taste.
Let the casserole cool just a bit before serving, then generously scoop into bowls. Add broccoli on the side.