How To Make Five Bean Casserole Recipe
There’s nothing better than a hot and fresh casserole right from the oven. For cooking recipes that are failsafe and delicious, look no further and follow these casserole recipes that are sure to garner you some new fans along the way.
Serves:
Ingredients
- 1 cup kidney beans, soaked overnight
- 1 cup black beans, soaked overnight
- 1 cup white beans, soaked overnight
- 1 cup lima beans, frozen
- 1 cup garbanzo beans, canned
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can diced tomatoes
- 1/4 cup tomato paste
- 1 cup vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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Preheat oven to 350°F (175°C).
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In a large pot, bring water to a boil and cook the soaked kidney beans, black beans, and white beans until tender, about 1 hour. Drain and set aside.
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In a large skillet, sauté the onion, garlic, and bell pepper until softened, about 5 minutes.
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Add the cooked beans, lima beans, garbanzo beans, diced tomatoes, tomato paste, vegetable broth, cumin, paprika, chili powder, salt, and pepper to the skillet. Stir well to combine.
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Transfer the bean mixture to a casserole dish and cover with foil.
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Bake in the preheated oven for 45 minutes.
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Remove the foil and bake for an additional 15 minutes, until the top is slightly golden.
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Garnish with fresh parsley before serving.
Nutrition
- Calories : 340kcal
- Total Fat : 1g
- Sodium : 480mg
- Total Carbohydrates : 67g
- Dietary Fiber : 18g
- Protein : 21g
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