Spinach & Bean Gratin
Submitted by Joshy
Cannellini beans, spinach, and tomatoes seasoned with cumin and thyme, baked under a golden breadcrumb crust. A hearty vegetarian gratin that’s simple, cozy, and budget-friendly.
YIELD
4 servingsPREP
5 minCOOK
35 minREADY
40 minThis British-style gratin layers cannellini beans, spinach, and chopped tomatoes with cumin and fresh thyme, then bakes everything under a golden breadcrumb topping.
Mooli (daikon radish) adds a mild peppery bite you won’t expect, softening as it cooks down with the onions.
The whole thing goes from stovetop to oven in about 10 minutes of hands-on work, making it a proper weeknight winner.
Serve it as a vegetarian main or alongside roast chicken for something more substantial.
Pro Tips
- Drain and rinse your cannellini beans well. The starchy liquid from the tin makes the filling gluey.
- If you can’t find mooli, swap in regular radishes sliced thin. They’ll mellow out in the pan.
- Use coarse breadcrumbs for a crunchier top. Fine crumbs can turn dense and heavy in the oven.
- Let it rest for 5 minutes after baking so the filling sets up and doesn’t run all over the plate.
Ingredients
Directions
Chop the onion.
Halve the mooli lengthways and slice into semi circles.
Preheat the oven to 200c/400f/gas 6.
Heat the oil in a large pan and fry the onion and mooli together for 5 minutes until softened.
Add the tomatoes, cannellini beans, spinach, cumin, and thyme.
Add seasoning to taste and simmer for 5 minutes.
Transfer the mixture to an ovenproof casserole dish, top with breadcrumbs and bake for 25 minutes until golden.
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