Rustic Tuscan Bean Casserole with Grana Padano Cheese Croutons

Serves	4 to 6
Prep time	10 minutes
Cook time	30 minutes
Total time	40 minutes
Dietary	Vegetarian
Meal type	Lunch, Main Dish
Misc	Child Friendly, Serve Hot
Occasion	Barbecue, Casual Party, Formal Party, Halloween
Region	Italian

Serve this bean casserole with a bowl of truffle oil and more crusty bread for a wholesome and satisfying meal, and if the weather is being unkind, then why not enjoy the beans with a pile of fluffy mashed potatoes made with truffle oil for a rainy summer’s day Italian feast.

Ingredients

1 tablespoon olive oil
Crusty bread, to serve
1 tablespoon truffle oil plus extra to serve
75g Grana Padano Riserva 20 month old cheese, freshly grated
4 to 6 slices of crusty country style bread cut into croutons
1 x 400g tin of Cherry Tomatoes
1 x 410g tin of Cannellini beans, drained and rinsed
1 x 410g tin of Borlotti beans, drained and rinsed
2 cloves garlic, peeled and finely diced
1 large onion, peeled and diced
Extra Grana Padano Riserva cheese, to serve

Note

Directions

Step 1	Pre-heat oven to 200C/400F/Gas mark 6.
Step 2	Heat the olive oil in a frying pan and gently sauté the onions and garlic until they are soft.
Step 3	Tip the drained and rinsed beans into a large gratin dish and add the fried onions and garlic; add the tinned cherry tomatoes and stir to mix well.
Step 4	Scatter the bread croutons over the top of the bean mixture and then sprinkle the freshly grated Grana Padano cheese over the top. Drizzle the truffle oil over the top and bake in pre-heated oven for 25 to 30 minutes, or until the beans are bubbling and the cheese has melted and in golden brown.
Step 5	Serve in bowls with extra Grana Padano cheese, crusty bread and truffle oil for dipping.