Bean and Grain Gratin (A Root Formula)
Prep time:
15 mins
Cook time:
30 mins
Yield: 8 people
Description
This recipe easily halves and if you do, you can cook it in one of two ways—simply follow the recipe here and bake it in a 9-inch square baking dish. Or, cook it in a soup kettle until the liquid has absorbed and grains are tender, sprinkle it with the Crunchy Topping, and carefully broil it until topping has browned.
Ingredients
- 1 recipe Pot of Beans or 4 cans (15-16 oz) Beans, your choice
- Up to 1 quart broth, your choice
- 2 tablespoons olive oil
- 1 large onion, cut into small dice
- 4 large cloves garlic, minced
- Spices and/or Dried Herbs
- 1 can (14.5 oz) petite diced tomatoes
- 2 cups Grains, see individual recipes
- Salt and ground black pepper
- 1/2 cup Fresh Herbs
Crunchy Topping
- 1 cup crumbled tortilla chips
- Or
- 1 cup roasted chopped almonds
- Or
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 clove garlic, minced
Instructions
- Adjust oven rack to middle position and heat oven to 400 degrees. If using a Pot of Beans, soak and cook them, reserving bean cooking liquid in a 1 quart measuring cup. If using canned beans, drain them, reserving bean liquid in a 1 quart liquid measuring cup. Add enough broth to equal 1 quart.
- Heat oil in a large pot; add onions and sauté until nearly tender, about 4 minutes. Add garlic and Spices and/or Dried Herbs; continue to cook another minute or so. Add broth, beans, tomatoes, and grains; bring to a simmer.
- While mixture heats, make Crunchy Topping in a medium bowl by either crumbling enough tortilla chips to equal 1 cup, chopping almonds, or by mixing panko, garlic, oil, and a pinch of salt in a medium bowl.
- When mixture starts to simmer, stir in Fresh Herbs. Taste and adjust seasonings, including salt and pepper to taste. Turn into a 13- by 19-inch pan; sprinkle with Crunchy Topping and bake until bubbly and golden brown, about 30 minutes. Remove from oven, let rest a few minutes, and then serve.