Black beans & butternut gratin

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Black beans & butternut gratin


  • 1 kg Ardo Butternut
  • 700 g Ardo Black beans
  • 500 g Ardo Mediterranean-style brunoise
  • 250 g Ardo Mexican-style herb mix
  • 150 g Ardo Shallots
  • 500 g grated Emmental
  • 1 l tomato coulis
  • 300 ml vegetable stock
  • 6 wraps
  • Dash of olive oil
  • Salt and pepper


Gluten Lactose


  1. Cook the shallots with half of the Mexican-style herb mix and the Mediterranean brunoise in a dash of olive oil.
  2. Moisten with the vegetable stock and continue to cook the vegetables. Add the tomato coulis. Simmer the sauce for a while and season with salt and pepper. Mix half of the black beans in the sauce.
  3. Layer in the baking dish with the wraps, some grated Emmental and the sauce. Finish the dish with the rest of the cheese and the black beans.
  4. Briefly fry the butternut in olive oil together with the rest of the Mexican-style herb mix. Spread this over the baking dish and bake for 30 minutes in the oven at 180°C.

Ardo products used in this recipe