Provençal Bean Gratin with Tomatoes, Courgette + Mozzarella

I’m bringing back this series from last year and showing you 3 new dinner recipes using beans! This Provençal Bean Gratin with Tomatoes, Courgette, and Mozzarella is such a great midweek dinner, and it would be equally delicious for a dinner party. It’s quite effortless to put together, so it ticks all the boxes. I just served it with spinach and a salad.

Serves: 4

Ingredients:

• 4 tbsp olive oil, plus extra for drizzling at the end

• 1 medium onion, diced

• Small bunch of rosemary (half chopped, prettier leaves saved for topping)

• 2 tbsp tomato purée

• 8 garlic cloves, diced

• 400g cherry tomatoes, halved

• 2 medium courgettes, sliced lengthways into 1cm slices

• 1.5 tbsp dried oregano

• 2 tsp ground paprika

• 2 tsp ground cumin

• Small pinch of chilli flakes (optional)

• 200ml vegetable stock

• 250g beans (a mix of chickpeas and borlotti beans works well)

• 60g grated Parmesan (plus 10g for topping)

• 1 ball mozzarella

• Salt and pepper to taste

Instructions:

1. Preheat the Oven: Preheat your oven to 200°C (390°F). Use a 20cm by 30cm baking dish for this recipe.

2. Prepare the Base: Set a large frying pan over medium to high heat and add 3 tablespoons of olive oil. Once hot, add the diced onion and chopped rosemary. Fry for about 3 minutes until the onion is softened. Then add the tomato purée and stir for 1 minute before adding the diced garlic and another spoonful of olive oil. Fry together for 2 more minutes.

3. Add Vegetables and Seasoning: Pour in the halved cherry tomatoes and sliced courgettes, followed by the dried oregano, paprika, cumin, and a small pinch of chilli flakes if using. Add the vegetable stock and stir well to combine. Season with salt and pepper to taste. Simmer with the lid on for about 10 minutes.

4. Add Cheese and Beans: Next, mix in 60g of grated Parmesan and the mixed beans. Pour the mixture into the prepared baking dish.

5. Top with Cheese and Rosemary: Grate over the remaining 10g of Parmesan cheese and tear the mozzarella ball over the top. Season again with a little salt and pepper. Stick a few rosemary leaves on top and drizzle with a last bit of olive oil.

6. Bake and Grill: Bake the gratin on the top shelf of the oven for 10 minutes. Then, switch to the grill setting and char the top for 4-5 minutes until the cheese has melted and turned golden.

7. Serve: Serve this Provençal Bean Gratin straight away while hot. It pairs perfectly with a side of fresh spinach and a crisp salad.

Enjoy!

This Provençal Bean Gratin with Tomatoes, Courgette, and Mozzarella is a comforting and flavourful dish that's perfect for any night of the week. It's packed with Mediterranean flavours, easy to make, and sure to be a crowd-pleaser. Give it a try and let me know how it turns out!