Brown Butter Beans, Tomato & Mascarpone Gratin

british

Brown Butter Beans, Tomato & Mascarpone Gratin

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This is one of our favourite dishes to make when you need a cosy, comforting dinner. It's a throw-it-all-in-the-pan affair that comes together in 30 minutes. Our secret is to start with a base of brown butter - simply heat butter until it starts to turn a golden nutty colour and you get the smell of digestive biscuits, for an instant flavour boost. You'll be surprised what a difference this makes when you try it. Then the tomatoes add umami, paired with creamy butter beans, mascarpone and fragrant thyme, let it simmer away for a few minutes and finish with a crunchy breadcrumb and cheddar topping. Trust us, you need to try this one. Did we mention there's no chopping involved?

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Ingredients

  • unsalted butter 3 tbsp
  • cherry tomatoes 200 g
  • butter beans 800 g
  • fresh thyme 2 sprig
  • panko breadcrumbs 3 tbsp
  • grated cheddar cheese 80 g (grated)
  • mascarpone cheese 100 g

Method

  • Preheat the oven to 200C.
  • Start by making the brown butter. Heat the butter in an ovenproof pan or casserole over a medium heat, until it starts to turn golden brown. You will see the milk solids in the butter start to separate and it should start to smell nutty and almost like digestive biscuits. It should be a deep golden brown colour, but not burnt.
  • Quickly stir in the cherry tomatoes and butter beans with the fresh thyme leaves and a pinch of salt. Cook for 5 minutes until the tomatoes are just starting to burst.
  • Meanwhile, make the crumb by mixing together the panko breadcrumbs and grated cheddar cheese.
  • Pour in 200ml water(or you can use the liquid from the bean tin/jar).
  • Add the mascarpone, mixing well then simmer for 4 minutes. Check the seasoning and adjust to taste, we love to add a generous pinch of cracked black pepper.
  • Scatter the crumb on top then pop the pan in the oven for 10 minutes until golden and bubbling. Plate up and enjoy.

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