Recipe: Savory Bean and Egg Pudding

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Rancho Gordo Savory Bean and Egg Pudding

This is a new favorite dish, inspired by a Jacques Pepin recipe I came across. It’s very different. I think it’s great as a main course, maybe with a salad and good bread. Others might like it as a side dish with a roast. It’s light and substantial at the same time and nothing like what you’d imagine until you actually make it. Pepin called it a gratin but to me it’s more of a pudding

I’ve made it several times now. White beans are prettier by far but I think the dark beans are more interesting. I’ve tried many cheeses and I’ve ended up liking a mix of Swiss and Parmesan. It’s just a little for topping. This is a bean dish, for sure.

  • 1 tablespoon butter for greasing the dish, softened to room temperature
  • 2 cups cooked heirloom beans, drained (I’ve used Moro, Royal Coronas and Classic Cranberry beans)
  • 2 large eggs
  • 2 garlic cloves, peeled and chopped
  • 1/2 cup heavy cream (whipping cream)
  • Salt and pepper to taste
  • 1 tablespoon grated Swiss cheese
  • 2 tablespoons grated Parmesan cheese

Serves 2

  1. Preheat oven to 350F. Butter a small gratin or baking dish.
  2. Place the beans, eggs, garlic, cream, salt and pepper in a mixing bowl. Blend well with an immersion blender. You can also use a standing blender or even a food processor.
  3. Pour the mixture into the buttered mold and top with the grated cheeses. Bake for 20 to 30 minutes. The top should be browned and the center should be set. If the center is still liquid, keep baking for 10 more minutes.