Gluten-Free Gratin with Roasted Tomatoes, White Beans, and Kale
This gluten-free and vegetarian casserole features white beans as the star, paired with tomatoes roasted in a bit of butter, garlic, and thyme for about 25 minutes, really infusing them with flavor and depth. Topped with buttery gluten-free breadcrumbs for extra goodness.
Yield: 6 servings
Ingredients
- 1 28 ounce can Muir Glen diced tomatoes
- 4 tablespoons grassfed butter
- 3/4 teaspoon salt divided
- 1/4 teaspoon black pepper
- 2 springs of fresh thyme
- 3 cloves garlic, minced
- 8 small to medium leaves of dyno kale, very thinly sliced, weighing 85 grams - the weight here is important, as kale leaves can vary is size so much
- 2 tablespoons olive oil divided
- 1 15 ounce can butter beans
- 3/4 cup gluten-free breadcrumbs
Instructions
- Preheat oven to 375 degrees F.
- In a 9x13 baking pan (will look too big, but this lets some of the juice from tomatoes evaporate), add tomatoes, butter, 1/4 teaspoon salt, black pepper, thyme, garlic. Stir to submerge the thyme. Place in oven and bake for 10 minutes, then pull out and stir to disperse melted butter. Place aluminum foil over the top and bake for another 20 minutes.
- Meanwhile, heat large pan on stovetop to medium heat, and add 1 1/2 tablespoons olive oil. Add kale and 1/4 teaspoon salt, and cook for 8 minutes on medium heat, until very soft and tender, adding a tablespoon or two of water if needed.
- When tomatoes are done, remove thyme and discard.
- Stir in remaining 1/4 teaspoon salt, kale, and beans so everything is coated.
- In a small bowl, stir remaining 1 1/2 tablespoons olive oil into breadcrumbs, and top gratin with this. Bake at 350 degrees for another 8 minutes, uncovered, then broil for 2 minutes until topping is golden brown. Serve warm, and drizzle a little olive oil over each serving (the fat is important to pull it all together).
Notes
*Save the end pieces of gluten-free bread in your freezer! Then when you need breadcrumbs, just blitz in a food processor until fine and crumbly.