Tomato and Butter Bean Gratin

Tomato and Butter Bean Gratin

Bring tomato and butter bean gratin to the table for something different alongside a drink. The recipe balances flavour and texture using straightforward techniques and measured ingredients. Serves 6. Have everything ready before you start, follow the cooking and cooling times below, and pour a small glass of Amber Ale when the food is ready.

Ingredients

Serves 6

• 2 x 400 g tins butter beans, drained

• 400 g tin chopped tomatoes

• 1 onion, diced

• 2 garlic cloves, chopped

• 2 tbsp olive oil

• 60 g breadcrumbs

• 1 tsp oregano

• 40 g vegetarian hard cheese, grated

Instructions

1. Heat oven to 200°C, 180°C fan. Soften onion in half the oil for 8 minutes and garlic for 1 minute.

2. Add tomatoes, oregano and beans, simmer for 10 minutes and transfer to a 1 litre baking dish.

3. Mix crumbs, cheese and remaining oil and scatter over beans.

4. Bake for 20–25 minutes until bubbling and golden. Rest for 5 minutes before serving.

Serving Suggestions

Serve alongside a grilled, roasted or vegetarian main, allowing the stated number of side portions. Bring to the table warm or chilled as directed in the method, rather than leaving it out for long periods.

Pairing Tips

Start with Amber Ale. Toasted malt complements browned edges and sweet vegetables, with enough bitterness to refresh the palate after richer bites. Serve a modest measure so the drink supports the food. An alcohol-free beer in a similar style is also an option; choose one with a comparable balance of sweetness and bitterness.