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Cheesy Cannellini and Kale Gratin

Name: Cannellini Bean and Kale Gratin
Yield: 6
Ingredients: 1 cup dried cannellini beans, rinsed and soaked overnight; 1 strip kombu (optional but enhances flavor and digestibility); 1 bay leaf; 1 tsp salt; 6 tbsp unsalted butter; 1/2 cup all-purpose flour; 2 cups whole milk, warmed; 1 cup grated Gruyère cheese; 1 cup grated Swiss cheese; 1 tsp Calabrian chili flakes (adjust to taste); 1/2 tsp nutmeg; Salt and freshly ground black pepper, to taste; 4 cups fresh kale, chopped and stems removed; 1 cup grated cheese (Gruyère or Swiss, or a mix) for topping

January 13, 2025 1 min read

There’s something undeniably comforting about a bubbling, cheesy gratin. This version combines the creamy richness of cannellini beans, tender kale, and a luscious béchamel sauce for the ultimate winter warmer. Perfect as a side dish or a vegetarian main, this gratin is packed with flavor and satisfying textures.

*A Note On Our Recipes:

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

Cannellini Bean and Kale Gratin

Rated 3.7 stars by 3 users

Servings

This cheesy bean bake combines the creamy richness of cannellini beans, tender kale, and a luscious béchamel sauce for the ultimate winter warmer.

Author:

Lisa Riznikove

Image of Cannellini Bean and Kale Gratin

Ingredients

1 cup dried cannellini beans, rinsed and soaked overnight
1 strip kombu (optional but enhances flavor and digestibility)
1 bay leaf
1 tsp salt
6 tbsp unsalted butter
1/2 cup all-purpose flour
2 cups whole milk, warmed
1 cup grated Gruyère cheese
1 cup grated Swiss cheese
1 tsp Calabrian chili flakes (adjust to taste)
1/2 tsp nutmeg
Salt and freshly ground black pepper, to taste
4 cups fresh kale, chopped and stems removed
1 cup grated cheese (Gruyère or Swiss, or a mix) for topping

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Directions

Rinse the beans and place in a large pot and cover with fresh water. Add the kombu, bay leaf, and salt.
Bring to a boil, then reduce to a gentle simmer. Cook for 1.5 - 2 hours, or until the beans are tender but not falling apart. Drain and set aside. Discard the kombu and bay leaf.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, until it forms a smooth paste (roux).
Gradually whisk in the warm milk, ensuring no lumps form. Cook until the sauce thickens and coats the back of a spoon.
Remove from heat and stir in the Gruyère, Swiss cheese, Calabrian chili flakes, and nutmeg. Season with salt and pepper to taste.
Gently fold in the cooked beans and chopped kale with a rubber spatula in the same pot you cooked the béchamel in.
Preheat your oven to 375°F (190°C).
Transfer the mixture to a baking dish, spreading it out evenly.
Sprinkle the remaining cheese over the top.
Place the dish in the oven and bake for 20–25 minutes, or until the top is golden brown and bubbling.
For an extra crispy topping, broil for an additional 2–3 minutes, keeping a close eye to avoid burning.
Let the gratin cool for 5–10 minutes before serving. This dish pairs wonderfully with a crisp green salad or a slice of crusty bread.

Recipe Note

Every recipe here was developed and tested using farm-fresh beans from Foodocracy and Primary Beans. Older beans, anything past a year in your pantry, or beans from other sources may need more coaxing. Give them a soak and add extra cooking time, and they'll get there eventually.

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