Bean Casserole

Updated Aug. 12, 2024

Total Time
30 minutes
Cook Time
20 to 30 minutes
Rating
4(33)
Comments
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Ingredients

Yield:4 servings
  • 412-ounce cans kidney, black, pinto or great Northern beans, or a combination, drained reserve the liquid and rinsed
  • 6medium tomatoes, cored, peeled and sliced
  • 2red peppers, seeded and diced
  • 1green pepper, seeded and diced
  • 1yellow onion, diced
  • 8cloves of garlic, chopped
  • 1large bunch of cilantro or oregano or a combination, chopped
  • 1teaspoon kosher or sea salt
  • Cumin
  • chili powder
  • 3tablespoon balsamic vinegar
  • olive oil
  • 1cup low-sodium shredded cheddar cheese
  • 1bunch of scallion
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

960 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 5 grams polyunsaturated fat; 140 grams carbohydrates; 39 grams dietary fiber; 21 grams sugars; 51 grams protein; 2794 milligrams sodium

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

  1. Step 1

    Season tomato slices with olive oil, cumin, chili powder and salt. Roast in a 350-degree oven until slightly caramelized. Chop roughly.

  2. 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.

  3. Step 3

    Combine the vegetables with the beans and mix well. Add herbs. If mixture seems dry, add some reserved liquid from the beans.

  4. Step 4

    Place in a casserole dish, cover and bake at 325 degrees for 20 to 30 minutes.

  5. Step 5

    Uncover, sprinkle with cheese and return to oven to melt the cheese.

  6. Step 6

    Garnish with chopped scallion.

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Ratings

4 out of 5
33 user ratings
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Comments

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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.

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Credits

Adapted From Jorge Collazo

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