White beans lend themselves to a prettier presentation, but darker beans can have a more interesting flavor. I’ve used Tarbais (cassoulet), Moro, Royal Coronas and Classic Cranberry beans.
Ingredients
- 1 tablespoon unsalted butter, softened to room temperature
- 1 ½ cups cooked heirloom beans, drained
- 2 large eggs
- 2 garlic cloves, peeled and chopped
- ½ cup heavy cream
- 1 to 2 chopped cloves garlic
- ¼ teaspoon oregano indio (see note), optional
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoon grated Swiss cheese
Method
- Preheat the oven to 350°F. Butter a small gratin or baking dish (about 2 quarts).
- In a medium bowl, combine the beans, eggs, cream, garlic, and oregano indio, if using and season with the salt and pepper. Blend well by hand with a bean masher or other implement then using an immersion blender, puree until almost smooth, it’s okay if there are still a few mashed beans or two. Alternatively, you can also use a blender or food processor.
- Pour the mixture into the buttered gratin and top with the grated cheeses. Bake for 20 to 30 minutes. The top should be browned and the center should be just set but still a little jiggly. If the center is still liquid, keep baking for another 5 or 10 minutes. Serve hot or warm.
This dish, inspired by a Jacques Pépin recipe, is a new favorite. It’s very different, and would be great as a main course, maybe with a salad and good bread. Others might like it as a side dish with a roast. It’s both light and substantial and nothing like what you’d imagine until you actually make and taste it. Pépin called it a gratin but to me it’s more of a pudding.