Provencal White Bean and Leek Gratin

Cannellini beans and tender leeks baked with tomatoes, thyme, breadcrumbs, and Parmesan for an easy vegetarian Provençal-style side or main dish.

Prep: 15 min · Cook: 35 min · Yield: 6 · Method: Oven

Ingredients

• 2 tablespoons olive oil
• 2 large leeks
• 2 15-ounce cans cannellini beans
• 1 cup diced tomatoes
• 1 teaspoon fresh thyme
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.5 cup breadcrumbs
• 0.25 cup parmesan cheese

Cooking instructions

1. Preheat the oven to 400°F. Trim the leeks, rinse thoroughly, and thinly slice the white and light-green parts. (about 5 min) — 400°F
2. Heat the olive oil in a large oven-safe skillet over medium heat. Add the leeks and sauté for 6 to 8 minutes, stirring occasionally, until tender. (about 8 min) — Medium heat
3. Stir in the drained beans, tomatoes, thyme, salt, and black pepper. Cook for 3 to 4 minutes, until heated through and lightly simmering. (about 4 min) — Medium heat
4. Spread the bean mixture evenly in the skillet or transfer it to a 2-quart baking dish. Sprinkle the breadcrumbs evenly over the top, then add the Parmesan. (about 3 min)
5. Bake for 15 to 18 minutes, until the edges are bubbling and the topping is golden brown. (about 18 min) — 400°F
6. Rest for 5 minutes before serving. (about 5 min)