Suggested Recipes Kidney Bean Recipe

Tuna and Dark Red Kidney Bean Gratin

ingredients

4 tbsp extra virgin olive oil, divided

1 cup chopped fennel

1 cup chopped red onion

2 cloves garlic, grated and divided

2 - 15 oz cans dark red kidney beans, rinsed and drained

2 - 5 oz cans tuna in olive oil, drained

1/4 cup fennel fronds (optional), finely chopped

1/2 tsp coarse salt, or to taste

1/4 tsp black pepper, freshly ground

1 cup heavy cream - or 3/4 cup cour cream thinned with 1/4 cup milk

2 cups soft coarse bread crumbs

1 cup grated Asiago, Pecorino Romano or Parmigiano-Reggiano cheese

Directions

Combine 2 T oil, fennel, and red onion in a medium skillet and cook, stirring, until crisp-tender, about 3 minutes. Add 1 clove garlic and cook over low heat 1 minute.
Add beans, tuna, fennel fronds, salt and pepper and stir over medium-low heat until blended and heated through, about 2 minutes. Stir in cream and taste, add more salt if necessary. Spread mixture in shallow 1 1/2 quart gratin baking dish. The beans should be at least 1 inch deep so they don't dry out while the top is browning.
Preheat oven to 400 degrees F.
In a skillet, heat 2 T oil and remaining garlic over medium-low heat until sizzling and softened, but not browned. Add bread crumbs and stir to blend. Cook, stirring over medium heat, just until crumbs begin to turn golden, about 5 minutes.
Spread crumbs on top of beans with grated cheese. Bake until cheese is a light golden brown and beans are heated through, about 20-25 minutes.