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White Bean Beef Tomato Gratin
Andre Lewis

White Bean Beef Tomato Gratin

Creamy cannellini beans absorb a garlicky beef tomato sauce under a thin Parmesan bread-crumb crust. This is thick enough to scoop but not a chili, and the beans stay intact because they enter after the sauce reduces. One pound of beef makes ten hearty portions beside bread or greens.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes 28 ounces
  • 3 cans cannellini beans 15 ounces each, rinsed
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup panko bread crumbs
  • 1/2 cup grated Parmesan
  • 2 tablespoons olive oil

Method
 

  1. Heat the oven to 400°F and grease a 9-by-13-inch dish. Brown beef and onion and drain.
  2. Add garlic and tomato paste for 1 minute, then tomatoes, rosemary, salt and pepper and simmer 8 minutes.
  3. Fold in the beans and spread the mixture in the dish.
  4. Combine panko, Parmesan and olive oil and sprinkle evenly over the top.
  5. Bake for 25 to 30 minutes until bubbling and golden. Rest 10 minutes.