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Total Time
20 minutes
This quickcassoulet-inspired gratin uses ham and、豆类instead of the duck, sausage, and traditional flageolets. The idea is to pull together a quick braise, top it with crisp bread crumbs, run it under the broiler, and serve.
Variation:对于一个excellently smoky (and not at all traditional) fish version, use 8 ounces smoked salmon (first choice is the flaky hot-smoked kind, though lox is fine too) or smoked trout or whitefish instead of the ham. Instead of the tarragon, chop ¼ cup fresh dill.
Ingredients
Serves 4
Step 1
Turn the broiler to high; put the rack 6 inches from the heat. Put ¼ cup olive oil in a large broiler-proof skillet over medium-high heat. Trim, peel, halve, and slice the onion. Peel and mince 2 cloves garlic.
Step 2
Add the onion and garlic to the oil and cook, stirring occasionally, until the onion softens, 3 to 5 minutes. Chop the ham into bite-sized pieces. If you’re using canned beans, rinse and drain them. Grate the zest from the lemon; refrigerate the fruit for another use. If you’re using fresh tarragon, strip the leaves from 1 or 2 sprigs and chop.
Step 3
Stir in the ham, beans, tarragon or 2 teaspoons herbes de Provence, lemon zest, ¼ cup white wine or water, and a sprinkle of salt and pepper. Cook and stir just until the liquid evaporates, about a minute.
Step 4
Spread the mixture evenly in the skillet, scatter the bread crumbs over the top, and drizzle with a little olive oil.
Step 5
Broil until the beans are hot and bubbling and the bread crumbs are crisp, 3 to 5 minutes. Let sit for a minute or two, then serve.
Leave a Review
Reviews (3)
Back to TopI used dry beans which I had cooked with parmesan rinds. The cheese rinds [have used gruyere rinds in the past] added a fantastic umami flavor to the beans. Used minced preserved lemon in place of the fresh lemon rind. I added about 1 cup of diced smoked ham, probably 4 oz of lean meat. I did not stint on the drizzled oil over the [panko] bread crumbs. My husband, who usually despises any bean dish, loved this. A wonderful winter meal with lots of flavor and fiber, and in my version not much meat.
Beth G
New Paltz, NY
2/5/2023
Easy recipe, and one that lends itself to substitutions. I used sausage left over from Thanksgiving stuffing.
It’sMe
Old Lyme, CT
12/3/2022
I made this recipe tonight for dinner because I had ham slices leftover from eggs Benedict. I added some sausage because I had it on hand it it gave the rest of the dish nice flavor. Unlike the instructions listed, I inferred that I must use a pan that goes from stove top to oven. So I grilled the onions and garlic in my cast iron skillet in the fat from my sausage. Everything else was identical. It had great flavor and came together easily. I saved the recipe in my non appetit recipe box and will make it again.
Allison King
Seattle, Wa
10/25/2022
Read the recipe more closely, Mike. Sloppy recipe following is a novice mistake.
Anon
LA
10/15/2022
A simple recipe, however, it is highly inaccurate. Onions and garlic cook slower; beans take forever (over 2 hours to cook; wine/water does not evaporate in 1 min; crumbled bread crumbs burnt in 2 mins in high broil; bubbling of beans never occurred. I’m not an expert, but I’m not a novice either…. I basically burnt the dish in the oven.
Kilo Mike
San Diego, CA
10/5/2022
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