Gratin of White Beans with Cream and Fresh Tomatoes

Gratin of White Beans with Cream and Fresh Tomatoes, a meatless bean dish that is creamy, richly textured, and delicious. Perfect for introducing beans to any and all non-bean eaters! This dish is mild, creamy and has a delicious crispy bread crumb topping. 

Cooking beans did not come easy, but I was determined to learn.

So far in my own small history of cooking beans, this is the most interesting dish, I have made thus far. An adaptation of a French Cassoulet, but frugally prepared without the different meats to flavor the beans, instead this dish is served alongside the meal. In France, the Cassoulet is still a popular and highly respected dish, with many fine restaurants serving it nightly. 

How are beans and bread alike?

In my opinion beans are a bit like yeast bread. There is absolutely no precise way to prepare them and, it does take a bit of practice to get it all right, because beans are a living food. Much like the wheat berries for bread, beans are grown, harvested, and dried for storage. When you take any food from a dried state and add water or any other liquid, there will be unforeseen factors you absolutely cannot, completely control. But they are also, easily worked through for a wonderfully prepared recipe!

Beans are not only frugal, they are also very nutritious.

Frugality lures me to cook beans, but the dish also needs to be delicious! The more you cook beans the better you become at cooking beans. And soon it will be easy to guide the food as well as the cooking process, along in the recipe. Each time you cook a living food, you gain knowledge and expertise. Making you better prepared for the next time...

But the most wonderful thing is this, there is never a bad pot of beans. Just like there is never a bad loaf of bread. And Gratin of White Beans with Cream and Fresh Tomatoes, is one of those recipes. The dried beans will become tender and silky under your guidance in the kitchen, no matter how many times you have cooked beans. If I can do it, so can you...And like all great recipes, this one easily breaks down to be completed in easy to manage steps.

Don't mistake this recipe for Gratin of White Beans with Cream and Fresh Tomatoes as too difficult to bother with. 

Dividing the steps of a recipe into sections will help to make any recipe workable and easy to manage. With each step needing just a few minutes here and a few minutes there, you will easily have a great dish to serve family and friends. Presoaking the beans is my favorite way to plan ahead. They can easily be soaked and drained the day before. And with soaked beans in the refrigerator, I am ready to cook beans as time allows. Even on those busy, busy days!

Thoughts on this recipe.

Fresh tomatoes are available year-round through the magic of transportation. When you purchase tomatoes for this recipe, let them sit at room temperature for a couple days to mellow and sweeten, if they appear firm to the touch at the marketplace. 

This bean recipe like most of the recipes I make, requires that the beans are soaked prior to cooking. Here is the the method I use, and it really is the easiest.  Place the beans in a large bowl, cover them with water plus 2 inches, and let them sit overnight. Drain well the next day and proceed with the recipe. 

You can also soak the beans several days in advance, once drained, rinse the soaked beans, and put them in the refrigerator in a covered container until ready to finish the recipe. 

These small steps done in advance will help save lots of time when you are ready to cook the beans. 

Ingredients needed for this recipe:

• great northern beans
• olive oil
• onion
• garlic
• fresh tomatoes
• chicken stock
• cream
• salt & pepper
• bread crumbs
• green onions
• thyme
• rosemary
• garlic salt
• butter

You will also need the following:

• large stockpot 
• large sauté pan
• large baking dish
• measuring spoons
• measuring cups
• cutting board
• kitchen knife
• large spoon

Now we are ready to get started!

Gratin of White Beans with Cream and Fresh Tomatoes
adapted from: Easy Beans
375-degree oven

Updated: 09.27.2023

2 1/2 c dry great northern beans (see note above about "soaking")

3 T Olive oil
1 medium onion, diced
2-3 cloves garlic, minced
2 large fresh ripe Roma tomatoes - if tomatoes are small, use 4-6, diced
1/2 c chicken stock
1/2 c cream or Half & Half
salt and freshly ground pepper to taste

1 1/2 c dry bread crumbs, we prefer whole wheat bread crumbs...
2 sliced green onions
2 t thyme, crushed
2 t rosemary, crushed
1/4 t garlic salt
1/3 c melted butter

Pre-Soaked Great Northern Beans, well drained

Place the drained beans in a large stockpot, cover with fresh cold water, bring to a boil, reduce heat simmer until tender 45-60 minutes. 

To test the beans, mash one bean between your thumb and finger, it should mash easy. 

Drain the cooked beans, well. 

To make the sauce: 

In a large sauté pan add the olive oil then the onion and garlic. Sauté  until tender, but do not brown.

 

Wash and dry the Roma tomatoes. Using a cutting board dice into 1/2 inch dice. Add the diced tomatoes and the stock, to the sauté pan, simmer for 2 minutes. 

Stir in the cream. 

Add the beans, mix together gently. 

Pour into the prepared baking dish.

To make the bread crumb topping: 

In a medium-sized bowl combine the whole wheat bread crumbs, sliced green onions, thyme, rosemary, and garlic salt. 

Add the melted butter, stir to combine well. 

Sprinkle evenly over the beans. 

Bake in a preheated 375-degree oven, for 45 minutes. The sauce should be bubbly, and the topping will be golden brown.

Storage options for Gratin of White Beans with Cream and Fresh Tomatoes. Store covered in the refrigerator for up to three days. The crumb topping will soften, you may reheat and then crisp the crumb topping under the broiler if desired. 

UPDATE:  For your convenience, a "copy and paste" version of Gratin of White Beans with Cream and Fresh Tomatoes has been included below. 

You may also enjoy:

Brown Rice and Beans, Caribbean Style.

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#wholefoodingredients

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Printable "copy and paste" version:

Gratin of White Beans with Cream and Fresh Tomatoes
adapted from: Easy Beans
375-degree oven

UPDATED: 09.27.2023

2 1/2 c dry great northern beans (see note above about "soaking")

3 T Olive oil
1 medium onion, diced
2-3 cloves garlic, minced
2 large fresh ripe Roma tomatoes - if tomatoes are small, use 4-6, diced
1/2 c chicken stock
1/2 c cream or Half & Half
salt and freshly ground pepper to taste

1 1/2 c dry bread crumbs, we prefer whole wheat bread crumbs...
2 sliced green onions
2 t thyme, crushed
2 t rosemary, crushed
1/4 t garlic salt
1/3 c melted butter

Pre-Soaked Great Northern Beans, well drained

Place the drained beans in a large stockpot, cover with fresh cold water, bring to a boil, reduce heat simmer until tender 45-60 minutes. 

To test beans, mash one bean between your thumb and finger, it should mash easy. 

Drain the cooked beans, well. 

To make the sauce: 

In a large sauté pan add the olive oil then the onion and garlic. Sauté  until tender, but do not brown.

 

Wash and dry the Roma tomatoes. Using a cutting board dice into 1/2 inch dice. Add the diced tomatoes and the stock, to the sauté pan, simmer for 2 minutes. 

Stir in the cream. 

Add the beans, mix together gently. 

Pour into the prepared baking dish.

To make the bread crumb topping: 

In a medium-sized bowl combine the whole wheat bread crumbs, sliced green onions, thyme, rosemary, and garlic salt. 

Add the melted butter, stir to combine well. 

Sprinkle evenly over the beans. 

Bake in a preheated 375-degree oven, for 45 minutes. The sauce should be bubbly, and the topping will be golden brown.

Storage options for Gratin of White Beans with Cream and Fresh Tomatoes. Store covered in the refrigerator for up to three days. The crumb topping will soften, you may reheat and then crisp the crumb topping under the broiler if desired. 

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