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Braised white beans & leeks au gratin
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Braised white beans & leeks au gratin
For bean lovers, this healthy, comfort and delicious winter recipe meal will please. Serve as tapas, in small oven onion soup bowl which you individually melt cheese, your guests will be delighted!
Braised white beans & leeks au gratin
| Prep time: 15 minutes |
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| Cooking time: 3h à 3h30 |
| Servings or yield: Fo 6 to 8 people |
| Difficulty level: Easy |
| 1 pound of dried white or cannellini beans |
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| 4 cups of homemade or commercial poultry broth |
| 1 cup of shredded mozzarella |
| 1/2 cup of grated Parmesan |
| 1/2 cup of white wine |
| 3 small leeks |
| 2 celeri branches |
| 2 garlic cloves |
| 2 teaspoons of herbe de Provence |
| 2 small red hot chilli peppers |
| Extra virgin olive oil |
| Salt and pepper, to taste |
Preparation
Rince beans and soak uncover in cold water on the counter overnight.
Preheat oven at 300˚F. Mince leeks into thin small circles, reinse in water to clean and drain.
Mince celeri, smack garlic and remove skin.
In a baking pot, heat some olive oil over medium-high heat, add garlic and chilli peppers, cook over medium-high heat until garlic is golden brown. Add leeks and celeri and deglaze with white wine. Cook over medium heat about 3 to 5 minutes or until leeks are translucides.
Add drained beans, poultry broth and herbes de Provence, salt and pepper to taste. Mix well and bring to boil. When preparation is boiling, transfer to oven and cook at 300˚F about 3h.
After 3h, remove from oven and verify beans, they should be al dente if not, put back in oven and cook another 30 minutes.
When ready, remove from oven. Preheat oven at 500˚F or broil. Sprinkle the mozzarella and Parmesan on top of bean mixture. When oven is hot, put the pot back in the oven without the lid and cook until cheese is completely melted and brown in spots.
Grill or toast you bread, and spread roasted garlic (see recipe). (Optional).
Serve in a bowl with roasted garlic bread and enjoy!
Tips, Tricks + Culinary ideas
Preparation steps
1 - Rince beans. Soak uncover in cold water on the counter overnight.
2 - Preheat oven at 300˚F. Mince leeks into thin small circles.
3 - Rinse in water to clean and drain.
4 - Mince celeri.
5 - Smack garlic and remove skin.
6 - In a baking pot, heat some olive oil over medium-high heat.
7 - Add garlic and chilli peppers, cook over medium-high heat until garlic is golden brown.
8 - Add leeks and celeri.
9 - Deglaze with white wine.
10 - Cook over medium heat about 3 to 5 minutes or until leeks are translucides.
11 - Add drained beans.
12 - Add poultry broth.
13 - Add herbes de Provence.
14 - Mix well, bring to boil.
15 -
16 - When preparation is boiling, transfer to oven and cook at 300˚F about 3h. After 3h, remove from oven and verify beans, they should be al dente if not, put back in oven and cook another 30 minutes.
17 - When ready, remove from oven. Preheat oven at 500˚F or broil. Sprinkle the mozzarella and Parmesan on top of bean mixture.
18 - When oven is hot, put the pot back in the oven without the lid. Cook until cheese is completely melted and brown in spots.
19 - Grilled or toast you bread, and spread roasted garlic(see recipe) Optional.
20 - Serve in a bowl.
21 - With roasted garlic bread and enjoy!
