Directions:
- Preheat oven to 350°F.
- In a 10- to 12-inch skillet cook celery in oil over moderate heat, stirring, until softened. Add garlic and cook, stirring, 1 minute. Add tomatoes and cook, stirring occasionally, 5 minutes.
- Remove skillet from heat and stir in beans. Mash about one fourth of beans with back of a large spoon and stir in remaining ingredients except topping. Season mixture with salt and pepper. Transfer bean mixture to a 2- to 2 1/2-quart gratin dish or other shallow baking dish and smooth top with a rubber spatula. Gratin may be prepared up to this point 4 hours ahead and chilled, covered.
- Make persillade topping: In a small bowl with a fork stir together topping ingredients until crumbs are evenly moistened.
- Sprinkle topping over bean mixture and bake in middle of oven 45 minutes, or until bubbling and top is golden brown. Cool gratin 5 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.03 Kcal (1105 kJ) | ||
| Calories from fat | 139.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.47g | 24% | |
|---|---|---|---|
| Sodium | 218.92mg | 9% | |
| Potassium | 408.51mg | 9% | |
| Total Carbs | 26.64g | 9% | |
| Sugars | 5.08g | 20% | |
| Dietary Fiber | 3.02g | 12% | |
| Protein | 5.37g | 11% | |
| Vitamin C | 23.6mg | 39% | |
| Iron | 1.8mg | 10% | |
| Calcium | 85.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 151.45 Kcal (634 kJ) | ||
| Calories from fat | 79.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 24% | |
|---|---|---|---|
| Sodium | 125.58mg | 9% | |
| Potassium | 234.32mg | 9% | |
| Total Carbs | 15.28g | 9% | |
| Sugars | 2.92g | 20% | |
| Dietary Fiber | 1.73g | 12% | |
| Protein | 3.08g | 11% | |
| Vitamin C | 13.6mg | 39% | |
| Iron | 1mg | 10% | |
| Calcium | 49.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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