Pressure cooker, Side dish
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Instant Pot Cranberry Bean Gratin

A baking dish of cranberry bean gratin, with a serving scooped out, and a plate with a scoop and some of the gratin in the background
Instant Pot Cranberry Bean Gratin

Instant Pot Cranberry Bean Gratin. A hearty bake of beans and vegetables, topped with a bread crumb crust, with extra flavor from homemade pressure cooked cranberry beans.

Alice Waters’s style of California cooking, using local, seasonal ingredients, is one of my biggest influences. “Seasonal” can be interesting this time of year in Ohio, with lots of root vegetables and hardy greens. But the core of her message still resonates with me: quality local ingredients, cooked simply, are a fantastic way to cook.

Her The Art of Simple Food is one of my favorite cookbooks, which is why I was a little embarrassed to find this recipe idea using a Google search. I was looking to use up a bag of Rancho Gordo cranberry beans, and I saw a bunch of recipes for Cranberry Bean Gratin. And all of them pointed back to a cookbook sitting on a shelf in my family room.

So, here is my take on Alice’s cranberry bean gratin, a bake of beans and vegetables topped with a crispy crumb crust. As always, I’m cooking my beans in my Instant Pot. You can find more details on pressure cooking cranberry beans in my recipe from earlier this week. The one thing I will repeat from that recipe: I don’t soak cranberry beans before pressure cooking. It’s not worth the soaking time when they take so little time to pressure cook.

Also, the beans are the only pressure cooked part of this recipe. I’m using the best tools for the three steps to a gratin: pressure cook the beans, sauté the vegetables in a frypan on the stovetop, and bake everything in a baking dish in the oven. If you want, you can do the sauté step in your Instant Pot (set to sauté mode) but it will take longer because of the narrow pot. The baking really needs the oven. The gratin has to bake all the way through, and I want that crispy bread crumb crust on top.

Recipe: Instant Pot Cranberry Bean Gratin

Adapted from: Cranberry Bean Gratin from The Art of Simple Food by Alice Waters

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A baking dish of cranberry bean gratin, with a serving scooped out, and a plate with a scoop and some of the gratin in the background

Instant Pot Cranberry Bean Gratin


  • Author: Mike Vrobel
  • Prep Time: 15 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings 1x

Description

Instant Pot Cranberry Bean Gratin. A hearty bake of beans and vegetables, topped with a bread crumb crust, with extra flavor from homemade pressure cooked cranberry beans.


Ingredients

Scale

Cranberry Beans

  • 8 ounces dried cranberry beans (aka borlotti beans)
  • 2 cloves garlic, crushed
  • 1 teaspoon fine sea salt
  • 1 sprig fresh rosemary (or a bay leaf)
  • 4 cups water

Gratin

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 1 stalk celery, diced
  • 1 medium carrot, diced
  • 3 cloves garlic, sliced thin
  • 1 teaspoon minced fresh rosemary
  • 1 teaspoon minced fresh thyme
  • ½ teaspoons fine sea salt
  • 14.5-ounce can petite diced tomatoes
  • 2 tablespoons olive oil
  • ¾ cup panko bread crumbs

Instructions

  1. Pressure cook the beans for 40 minutes with a quick release: Sort and rinse the cranberry beans, removing broken beans, stones, and any other non-bean material. Add the beans, water, salt, and rosemary to an Instant Pot or other pressure cooker. Lock the lid and pressure cook on high pressure (Manual or Pressure cook Mode in an Instant Pot) for 40 minutes, then quick release the pressure in the pot. Drain the beans, saving both the beans and their liquid for later.
  2. Sauté the aromatics and simmer everything: Set the oven to 350°F. Heat the olive oil in a large frypan over medium heat until the oil is shimmering. Ad the onion, celery, carrot, and garlic to the pan, and sprinkle with the minced rosemary, thyme, and salt. Sauté, stirring often, until the onions soften, about 5 minutes. Stir in the diced tomatoes and the drained beans, and bring to a simmer. Pour the frypan of beans and aromatics into a 2-quart baking dish, then add the reserved bean liquid until it comes ¾ of the way up the beans. Drizzle 2 tablespoons of olive oil over the beans, then spreadthe panko bread crumbs over the top in an even layer.
  3. Bake the gratin: Slide the baking dish into the oven and bake until the bread crumbs start to brown on the top, about 30 minutes. Serve and enjoy!

Notes

Make ahead: You can pressure cook the beans ahead of time. Store them in their liquid in the refrigerator for up to 3 days, or frozen for up to 6 months.

Tools

6 quart or larger pressure cooker (I love my Instant Pot 6-Quart Pressure Cooker)

  • Category: Side dish
  • Method: Pressure Cooker
  • Cuisine: American

Keywords: Instant Pot Cranberry Bean Gratin, Pressure Cooker Cranberry Bean Gratin

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Instant Pot Cranberry Beans
Brussels Sprouts Gratin
Swiss Chard Gratin
My other Instant Pot and Pressure Cooker Recipes

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Filed under: Pressure cooker, Side dish

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Hi! I’m Mike Vrobel. I’m a dad and an enthusiastic home cook; an indie cookbook author and food blogger with a day job, a patient spouse, and three kids who would rather have hamburgers for dinner.

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