Three-Bean Gratin

From Aaron Robbins, chef-owner of Essen Food Group and former executive chef of SoHo House in West Hollywood, California, this flavorful recipe features an array of beans with herbs and spices for a plant-based, protein-packed dish.

For more recipes from chef Robbins, check out his contributions to Dr. Melina Jampolis’ latest book, Spice Up, Live Long: A Guide to Using Herbs and Spices to Live a Longer, Healthier and More Vibrant Life.

Three-Bean Gratin

Yields: 8 servings

1 can (15 oz) garbanzo beans, drained1 can (15 oz) black beans, drained1 can (15 oz) white beans, such as cannellini or navy, drained2 Tbsp fresh parsley, chopped1 tsp dried basil1 tsp onion salt1/2 tsp garlic salt1/2 tsp ground cumin1 tsp kosher salt1 Tbsp olive oil1 cup grated Parmesan cheese

Preheat oven to low broil.

In a large bowl, combine chickpeas, black beans, white beans, parsley, basil, onion salt, garlic salt, cumin, kosher salt and olive oil. Transfer mixture to an 8-inch-square glass baking dish. Sprinkle Parmesan evenly over bean mixture.

Broil on upper rack of oven for 10 minutes, until top is golden brown.