Cherry Tomato, Anchovy & White Bean Gratin
This delicious, hearty dinner is packed with goodness and ready in just 45 minutes. Recipe from Bold Bean Co and Amelia Christie-Miller
Total: 45 mins
Serves: 4–6
Photography: Sam A Harris
Ingredients
- 50g (1¾oz) canned anchovies in olive oil
- 3 fat garlic cloves, halved
- 1 rosemary sprig, leaves picked and finely chopped
- ½ tsp dried chilli flakes (optional)
- 600g (1lb 5oz) cherry plum tomatoes
- 30g (1oz) basil, leaves picked and stalks finely chopped
- splash of red wine vinegar
- 1 tsp white or brown sugar (optional)
- 2 × 570g (1lb 4½oz) jars white beans, with their bean stock white beans, with their bean stock
- 4 heaped tbsp crème fraîche
- zest of 1 lemon
- 50g (1¾oz) Parmesan or pecorino or vegetarian hard cheese, grated
- 50g Gruyère or Cheddar
- 100g (3½oz) breadcrumbs
- 2 tbsp olive oil
- salt and pepper
- 4 chicory bulbs
- 2 tbsp sherry vinegar
- 2 tbsp capers, drained
- 4 tbsp extra virgin olive oil
Method
Step 1
Tip the anchovies and their olive oil into a medium saucepan over a medium heat. Add the garlic, rosemary and chilli flakes, if using, and cook for 1 minute until the anchovies start to sizzle and melt.
Step 2
Tumble in the cherry plum tomatoes and basil. Cover the pan with a lid and give it a vigorous shake to coat the tomatoes in the oil. Reduce the heat to low and simmer for 25–30 minutes, or until the tomatoes have softened and broken down. Stir halfway through, adding the red wine vinegar and sugar to taste, if using.
Step 3
Add the white beans with their bean stock, and stir to combine into the tomatoey juices. Then add the crème fraîche and lemon zest, and season to taste with salt and plenty of cracked black pepper. Increase the heat to medium and let the beans bubble for 5–6 minutes until you have a slightly thickened, creamy stew.
Step 4
Meanwhile, in a small bowl, mix together the Parmesan or pecorino, Gruyère or Cheddar, breadcrumbs, some cracked black pepper and the olive oil.
Step 5
Preheat the grill to medium. Decant the contents of the saucepan into an ovenproof dish. Sprinkle the cheesy breadcrumbs over the top, then pop under the grill for 3–4 minutes, or until golden, checking often so it doesn’t burn.
Step 6
Meanwhile, make the salad. Discard the woody ends of the chicory bulbs, then separate the leaves and slice them thinly. Put into a bowl with the capers, sherry vinegar and extra virgin olive oil and toss well to coat.
Step 7
Leave the gratin to sit for a few minutes before serving with the salad.
This recipe is featured in Full of Beans: delicious beany recipes to obsess over by Amelia Christie-Miller, available to buy from Bold Bean Co.
