Bean Casserole
Updated August 11, 2024
- Total Time
- 30 minutes
- Cook Time
- 20 to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 12-ounce cans kidney, black, pinto or great Northern beans, or a combination, drained reserve the liquid and rinsed
6 medium tomatoes, cored, peeled and sliced
2 red peppers, seeded and diced
1 green pepper, seeded and diced
1 yellow onion, diced
8 cloves of garlic, chopped
1 large bunch of cilantro or oregano or a combination, chopped
1 teaspoon kosher or sea salt
Cumin
chili powder
3 tablespoon balsamic vinegar
olive oil
1 cup low-sodium shredded cheddar cheese
1 bunch of scallion
Nutritional analysis per serving (4 servings)
140 grams carbs; 28 milligrams cholesterol; 960 calories; 13 grams monosaturated fat; 5 grams polyunsaturated fat; 8 grams saturated fat; 28 grams fat; 39 grams fiber; 2794 milligrams sodium; 51 grams protein; 21 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season tomato slices with olive oil, cumin, chili powder and salt. Roast in a 350-degree oven until slightly caramelized. Chop roughly.
- Step 2
Preheat a 10-inch sauté pan. Add some olive oil, the garlic, onions, peppers and the tomato. Cook until soft. Add more of the dry seasonings if necessary. Add the vinegar and remove from heat.
- Step 3
Combine the vegetables with the beans and mix well. Add herbs. If mixture seems dry, add some reserved liquid from the beans.
- Step 4
Place in a casserole dish, cover and bake at 325 degrees for 20 to 30 minutes.
- Step 5
Uncover, sprinkle with cheese and return to oven to melt the cheese.
- Step 6
Garnish with chopped scallion.
Private Notes
Comments
Versatile basic bean recipe. Used Rancho Gordo dried black beans--this preparation let their quality predominate. A 1 lb bag, with all other ingredient quantities unmodified, served seven people. Had w brown rice and a salad. Granddaughter wrapped hers in a soft tortilla. Next time would increase seasonings, perhaps adding some pimenton.
A very strange recipe in The Times. Time 30 minutes? The final oven time is 20 to 30 minutes. Not to mention roasting the tomato slices at 350 "until they begin to caramelize"! I just seasoned canned chopped tomatoes. Nevertheless, this was a tasty and simple out-of-the-cupboard dinner.
Made this tonight. I couldn’t see a reason to core and peel the tomatoes, so I just sliced tomatoes and roasted them with the spices. I also felt this might be good with rice, so I cooked a cup of white rice and put that in the mix. The end result was very good! I now have a bunch of it frozen.
Versatile basic bean recipe. Used Rancho Gordo dried black beans--this preparation let their quality predominate. A 1 lb bag, with all other ingredient quantities unmodified, served seven people. Had w brown rice and a salad. Granddaughter wrapped hers in a soft tortilla. Next time would increase seasonings, perhaps adding some pimenton.
A very strange recipe in The Times. Time 30 minutes? The final oven time is 20 to 30 minutes. Not to mention roasting the tomato slices at 350 "until they begin to caramelize"! I just seasoned canned chopped tomatoes. Nevertheless, this was a tasty and simple out-of-the-cupboard dinner.