Kentucky Blue Beans are not blue, rather bright green and look remarkably like a string bean. I recreated this simple gratin using these beans, sourdough breadcrumbs, fresh ricotta and parmesan.
Gilbert’s Fresh source their Kentucky Blue Beans direct from a grower in Gingin, just over an hour north east of Perth.
500g Kentucky Blue Beans, washed and stalk end trimmed
3 tbsp olive oil
2 garlic cloves, chopped
400g ricotta, fresh
100g parmesan, grated
1 tsp chilli flakes
Zest of half a lemon
220g diced tomato, fresh
¾ cup of fresh breadcrumbs
Salt and pepper to taste
Preheat oven to 200C fan-forced.
Wash and trim the stalk end from your beans.
Place 2 tablespoons of olive oil in a medium sized, ovenproof saucepan and place in the oven for a couple of minutes before adding the garlic cloves and allowing them to steep for 1 minute.
Remove the pan from the oven and place the ricotta evenly across the base of the pan. Add salt and pepper.
Top the ricotta with half the parmesan, chilli flakes, lemon zest and tomatoes, then lay your beans across the
sauce, pushing them in a little.
Finish with breadcrumbs, the remaining parmesan and a drizzle of oil. Add salt and pepper.
Bake in the oven for 10-15 minutes or until the breadcrumbs are toasted and the beans are cooked.
Serve as a side to meat dishes, or on its own with a leafy salad.