Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large sauté pan, cook
Bacon (170 g)
until just starting to crisp and most of the fat has rendered.
Step 3
Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
Step 4
Over medium heat, add
Shallot (1)
and
Garlic (2 cloves)
to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften.
Step 5
Add
Celery (450 g)
and sauté for an additional 2 minutes.
Step 6
Stir in
Vegetable Broth (240 mL)
and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally.
Step 7
Whisk
Corn Starch (5 g)
into
Tomato Juice (240 mL)
until dissolved. Add to pan along with
Canned Diced Tomatoes (225 g)
. Heat until mixture comes to a simmer and thickens.
Step 8
Stir in
Cannellini White Kidney Beans (1 can)
,
Smoked Paprika (1 g)
,
Italian Flat-Leaf Parsley (3 g)
,
Fresh Thyme Leaves (as needed)
,
Fresh Oregano (as needed)
,
Salt (2 g)
, and
Ground Black Pepper (as needed)
.
Step 9
Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes.
Step 10
Top each with 1/4 cup of
Gruyère Cheese (120 g)
and broil until cheese has melted and is golden. Serve with crusty bread if desired.
