Baked Beans Au Gratin

Western.Chefs's picture

Jan. 10, 2012


Boiling water 1 Cup (16 tbs) (As Required)
Dried great northern beans 1 Pound (2 Cups, White Variety)
Onion 1 , studded with 3 whole cloves
Whole cloves 3 , studded with onion
Bouquet garni 1
Salt To Taste
Butter/Margarine 2 Tablespoon
Onion 1 , finely chopped
Canned tomatoes 16 Ounce , undrained (1 Can)
Garlic 1 Clove (5 gm) , crushed
Condensed chicken broth 10 3/4 Ounce , undiluted (1 Can)
Heavy cream 1/2 Cup (8 tbs)
Ground pepper 1/4 Teaspoon
Fresh white bread crumbs 1 Cup (16 tbs)
Butter/Margarine 2 Tablespoon , melted



1. Preheat oven to 375 F.

2. In large saucepan, pour enough boiling water over beans just to cover and bring to boiling.

3. Boil for 2 minutes and set aside, covered for about 2 hours.


4. Drain beans and turn into a heavy, 5-quart Dutch oven along with onion studded with cloves, bouquet garni and 1 teaspoon salt.

5. Add enough water just to cover the beans (about 1 quart) and bring to boiling.

6. Reduce heat and simmer, covered, until tender-€”1 1/2 to 2 hours.

7. Drain discarding onion and bouquet garni.

8. In a large saucepan, heat 2 tablespoons butter and saute chopped onion until golden-€”several minutes.

9. Add tomatoes and garlic and cook, stirring, several minutes more.

10. Stir in chicken broth and cream, blending well and simmer a few minutes.

11. Stir in drained beans, 1 teaspoon salt and pepper, mixing just until combined and turn into a 12-by-8-by-2-inch baking dish or 3-quart au-gratin dish.

12. Toss bread crumbs with melted butter and sprinkle over top of beans.

13. Bake, uncovered, 30 minutes until hot and crumbs are browned.


14. Serve the Au Gratin with garnish as desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 120 Minutes
Ready In: 120 Minutes
Servings: 4