See notes for some recommendations on ways to tweak this recipe to taste and potentially remove a few more calories.
2lbs fresh beans that have been stemmed, cut into 2 inch lengths and blanched.
2 cans white beans
1/4 cup milk
4-6 garlic cloves, chopped
2 teaspoons of dried thyme, finely chopped rosemary or sage
Pinch of salt and black pepper
1 cup grated low fat cheddar cheese*
1 cup bread crumbs *
1 cup Parmesan cheese *
2 tablespoons olive oil.
Combine one can of white beans (undrained) with the garlic, herb(s), milk salt and pepper until smooth.
Spread the green beans to cover the bottom of heavy baking dish.
Pour the blended mixture over the green beans.
Sprinkle with the cheddar cheese.
Drain the second can of white beans and spread on top.
In a small bowl, mix the bread crumbs, Parmesan and olive oil.
Sprinkle lightly over the top of the gratin.
Bake covered for 30 minutes (350 degrees)
Then bake uncovered until golden and bubbling (approx. 10 minutes)