Three-Bean Gratin

Published 6:00 am Monday, January 24, 2022

From Aaron Robbins, chef-owner of Essen Food Group and former executive chef of SoHo House in West Hollywood, California, this flavorful recipe features an array of beans with herbs and spices for a plant-based, protein-packed dish.

For more recipes from chef Robbins, check out his contributions to Dr. Melina Jampolis’ latest book, Spice Up, Live Long: A Guide to Using Herbs and Spices to Live a Longer, Healthier and More Vibrant Life.

Three-Bean Gratin

Yields: 8 servings

• 1 can (15 oz) garbanzo beans, drained
• 1 can (15 oz) black beans, drained
• 1 can (15 oz) white beans, such as cannellini or navy, drained
• 2 Tbsp fresh parsley, chopped
• 1 tsp dried basil
• 1 tsp onion salt
• 1/2 tsp garlic salt
• 1/2 tsp ground cumin
• 1 tsp kosher salt
• 1 Tbsp olive oil
• 1 cup grated Parmesan cheese

Preheat oven to low broil.

In a large bowl, combine chickpeas, black beans, white beans, parsley, basil, onion salt, garlic salt, cumin, kosher salt and olive oil. Transfer mixture to an 8-inch-square glass baking dish. Sprinkle Parmesan evenly over bean mixture.

Broil on upper rack of oven for 10 minutes, until top is golden brown.