Dinner Tonight: White Bean Gratin With Red Peppers And Rosemary Recipe

• 2 15-oz cans white beans
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup chicken or vegetable stock
• 1 teaspoon chopped fresh rosemary
• 1 roasted red pepper, cut into 1/4-inch chunks
• 2 oz Manchego cheese
• 2 tablespoons bread crumbs
• 1 tablespoon chopped parsley
• salt and pepper

1. Preheat the oven to 475u0b0F.
2. In a food processor, puree half the beans with the olive oil, butter, and stock. Over-season with salt and pepper, then add the remaining beans with the rosemary and pulse until desired texture. Correct seasoning if necessary.
3. In a 3-cup ramekin or other backing dish, layer the beans with the chopped red peppers. Finish with thinly shaved cheese slices and the breadcrumbs. Bake for 15 minutes, or until the cheese is slightly browned. Garnish with parsley.

white beans, olive oil, butter, chicken, rosemary, red pepper, manchego cheese, bread crumbs, parsley, salt

Taken from www.seriouseats.com/recipes/2008/05/white-bean-gratin-with-red-peppers-and-rosemary-recipe.html (may not work)