Sometimes the Thanksgiving dish that really blows you away is what you were least expecting, like this Lima Bean Gratin did on my Caribbean Thanksgiving Menu. I often make a gratin for Thanksgiving, but it rarely steals the show. Gratins are great make ahead dishes, and this Lima Bean Gratin is no different in that regard. Gratins are rich and creamy and something you wouldn’t make for a normal dinner, so that makes them special. Also, since I love really spicy things and tend to cook spicy even at Thanksgiving, (for example, my Thanksgiving Jerk Turkey Drumsticks) a gratin is excellent for cooling off your less spice inclined friends. This Lima Bean Gratin does all that and more. In fact, this was the most commented on dish of my Caribbean Thanksgiving Menu. It has just a touch of heat in the cream and lots and lots of leeks and shallots for lots and lots of flavor. Add some parmigiano reggiano and parsley laced breadcrumbs for the crunchy topping. Hey, I would never steer your wrong, and you’re onto something great with my Lima Bean Gratin. In the case of this Lima Bean Gratin, the dish that’s supposed to be the accent for the main, manages to become the “main” event.
- 1 cup leeks (white and bright green); rinsed, trimmed and chopped
- 2 cups shallots; peeled and chopped
- 1 garlic clove; peeled and chopped
- 1 habanero pepper
- 3 tablespoons butter
- 1 cup vegetables stock
- 1 cup cream
- 2 pounds frozen lima beans (I’ve used favas, soy, etc. in a pinch or for variety)
- 2 tablespoons fresh thyme
- ⅓ cup fresh parsley; divided
- 1 cup white wine
- ¼ teaspoon nutmeg
- 1 cup grated parmigiano reggiano
- 1 cup bread crumbs
- sea salt
- black pepper
- Preheat oven to 400° F.
- In a food processor or by hand, finely mince the parsley and reserve.
- In a food processor or by hand, finely dice (mince works too) the leeks, shallots, habanero, and thyme.
- Add butter to a large sauté pan and melt.
- Add the shallot, leek, etc. mixture and cook low and slow until very soft.
- Add the wine. Cook until it’s completely evaporated.
- Add the nutmeg. Season with salt and pepper.
- Add the stock, cream, and limas. Cook until heated through.
- Add half of the parsley.
- Taste and season to you liking.
- Butter a 3 quart baking pan*.
- Add the creamy lima bean mixture.
- Mix together the parmigiano reggiano, breadcrumbs and remaining parsley.
- Top the gratin with the breadcrumb mixture.
- Bake for 30 minutes until bubbling and golden brown on top.
- Broil for a minute or two if not crunchy enough.
Serve hot.
- This is another one of those plan-ahead with your food processor recipes. I always look at everything that will need chopping and then process it all in order of flavor contamination concerns. In one quick go, I processed the chopped ingredients for my Cranberry Relish (first because it isn’t savory), Pepper Jelly (second because the cranberry adds to the flavor), Jerk seasoning for Jerk Turkey Legs (third because it also has pepper), Thanksgiving style Peas and Rice, (fourth because it has peppers), and Lima Bean Gratin (last because it’s the most mild). This way I only wash it once for five dishes. Talk about a time saver.
- *You could probably squish it into a 2 quart. Or lots of cute little mini cocottes. I used these for my gluten free friends and just left off the topping.
- Gratins are great to make ahead. Just bake it off completely and cover with foil and refrigerate for a day or two. To reheat, remove from refrigerator an hour before you put it in the oven. Bake at 350° F for 30 minutes.
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