Cheesy Cannellini and Kale Gratin

There is something undeniably comforting about a bubbling, cheesy gratin fresh from the oven. The kind of dish that makes the whole kitchen smell incredible and brings everyone to the table without being asked. This version combines the creamy richness of heirloom cannellini beans, tender kale, and a luscious béchamel sauce spiked with Calabrian chili flakes for gentle heat and a golden, bubbling cheese crust that is genuinely hard to resist. Perfect as a hearty vegetarian main or a showstopping side dish, this is winter comfort food at its finest.

The Bean: Organic Cannellini

The bean makes this dish. Full stop.

Our Organic Cannellini Beans are grown by father and son farmers Fred and Cooper Brossy on their certified organic farm in Idaho's Magic Valley. Fred and Cooper farm with no-till practices, working with the soil rather than against it, building the kind of nutrient density and depth of flavor that grocery store beans simply cannot match.

The result is a cannellini with a silky, creamy texture and a full-bodied, velvety broth. Their flavor pairs beautifully with sage, garlic, parmesan, and chicories, and in this gratin they do something truly special. They hold their shape through the bake while soaking up the rich béchamel from the inside out, giving you spoonfuls that are creamy, substantial, and deeply satisfying all at once.

These are high-protein, fiber-rich, non-GMO beans grown on a small family farm by people who genuinely care about the land. You can taste the difference. And once you cook with a real heirloom cannellini, you will not go back.

A note on cooking cannellini: Because cannellini beans contain higher lectin levels than most other beans, the FDA recommends soaking for 4 to 6 hours and bringing to a boil in fresh water for 10 to 15 minutes before simmering. Do not cook cannellini in a slow cooker or oven from dry. Once properly prepared they are completely safe, completely delicious, and absolutely worth the extra step.

*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

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Servings

6

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

Ingredients

• 1 cup dried cannellini beans, rinsed and soaked overnight
• 1 strip kombu (optional but enhances flavor and digestibility)
• 1 bay leaf
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• 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)
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• 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

1. Rinse the beans and place in a large pot and cover with fresh water. Add the kombu, bay leaf, and salt.

2. 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.

3. 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).
4. Gradually whisk in the warm milk, ensuring no lumps form. Cook until the sauce thickens and coats the back of a spoon.
5. Remove from heat and stir in the Gruyère, Swiss cheese, Calabrian chili flakes, and nutmeg. Season with salt and pepper to taste.
6. Gently fold in the cooked beans and chopped kale with a rubber spatula in the same pot you cooked the béchamel in.
7. Preheat your oven to 375°F (190°C).
8. Transfer the mixture to a baking dish, spreading it out evenly.
9. Sprinkle the remaining cheese over the top.
10. Place the dish in the oven and bake for 20–25 minutes, or until the top is golden brown and bubbling.
11. For an extra crispy topping, broil for an additional 2–3 minutes, keeping a close eye to avoid burning.

12. 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.