Gratin of White Beans with Pancetta and Tomatoes


1 tablespoon extra-virgin olive oil, plus more for coating baking dish and drizzling
2 ounces pancetta or slab bacon, cut into 1/2-inch dice
1 medium onion, coarsely chopped
3 cloves garlic, peeled and smashed
1-1/2 cups canned white beans, preferably cannellini, drained and rinsed
2 leafy sprigs fresh rosemary
1 bay leaf
1 cup water, or as needed
Kosher salt and freshly ground black pepper, to taste
1 14.5-ounce can tomatoes, coarsely chopped, with juice
1/4 cup dried bread crumbs
1/3 cup freshly grated Parmesan cheese


Preheat the oven to 350°. Coat a large gratin pan or baking dish with olive oil.

In a heavy saucepan over medium heat, combine 1 tablespoon olive oil and pancetta or bacon. Cook, stirring frequently, until the meat begins to render its fat, about 5 minutes. Add onion and garlic, stir to coat, and saute about 5 minutes. Add the beans, rosemary, and bay leaf, plus enough water to cover by about 1 inch. Partially cover and bring to a simmer. Season with salt and pepper. Remove the rosemary sprigs and the bay leaf from the beans. Stir in the tomatoes. Taste for salt and pepper. Spread the beans into the prepared dish. Sprinkle the top with the bread crumbs and cheese. Drizzle generously with olive oil. Bake until heated through and beginning to brown on top, about 30 minutes. For a crunchy topping, run the gratin under the broiler for a few minutes just before serving. Serve hot or warm.


6 to 8 servings

Preparation Time

45 Minutes

Total Time

15 Minutes

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