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This Mixed Bean Casserole is a hearty, comforting dish perfect for any night of the week. Packed with black beans, kidney beans, and pinto beans, it’s a protein-rich meal that’s both filling and flavorful. The blend of chili powder and cumin gives it a warm, spicy kick, while the optional shredded cheese on top adds a gooey, melty finish. Simple to make, this casserole is a great way to enjoy a nutritious, delicious dinner without spending hours in the kitchen. Let's dive in!
Mixed Bean Casserole Recipe
Ingredients:
- 1 can drained and rinsed black beans
- 1 can drained and rinsed kidney beans
- 1 can drained and rinsed pinto beans
- 1 chopped onion
- 2 cloves minced garlic
- 1 chopped bell pepper
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tsp chili powder
- 1 tsp cumin
- to taste salt and pepper
- 1 cup optional shredded cheese
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté onion, garlic, and bell pepper until soft.
- Add beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Stir well.
- Transfer mixture to a casserole dish.
- Bake for 30 minutes.
- If using cheese, sprinkle on top and bake for an additional 15 minutes until cheese is melted and bubbly.
What You Will Need
What you will need to make mixed bean casserole
- Black beans: Provide a hearty texture and rich flavor, making the casserole filling and nutritious.
- Kidney beans: Add a slightly sweet taste and firm texture, complementing the other beans perfectly.
- Pinto beans: Offer a creamy consistency and mild flavor, balancing the dish.
- Onion: Brings a sweet and savory base, enhancing the overall flavor.
- Garlic: Adds a pungent, aromatic depth, making the dish more flavorful.
- Bell pepper: Contributes a slight sweetness and crunch, adding color and texture.
- Diced tomatoes: Provide acidity and moisture, helping to meld the flavors together.
- Vegetable broth: Adds a savory liquid base, ensuring the casserole remains moist.
- Chili powder: Brings a mild heat and smoky flavor, enhancing the dish's complexity.
- Cumin: Adds a warm, earthy flavor, complementing the beans and spices.
- Shredded cheese: Optional, but adds a creamy, melty topping, making the casserole more indulgent.
Tools and Instruments Required
- Large skillet: Needed to sauté the vegetables, ensuring they become soft and flavorful.
- Casserole dish: Used to bake the mixed bean mixture, allowing it to cook evenly.
- Cutting board: Essential for chopping the onion, garlic, and bell pepper safely.
- Sharp knife: Required for precise and efficient chopping of vegetables.
- Measuring spoons: Ensures accurate measurement of spices for consistent flavor.
- Can opener: Necessary to open the cans of beans and tomatoes quickly.
Mixed Bean Casserole Recipe
A hearty and healthy mixed bean casserole perfect for any meal.
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Equipment
- Large skillet
- Casserole Dish
Read more: Mixed Vegetable Casserole Recipe
Ingredients:
Main Ingredients
- 1 can black beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 can pinto beans drained and rinsed
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 can diced tomatoes
- 1 cup vegetable broth
- 1 tsp chili powder
- 1 tsp cumin
- to taste Salt and pepper
- 1 cup shredded cheese optional
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, sauté onion, garlic, and bell pepper until soft.
- Add beans, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Stir well.
- Transfer mixture to a casserole dish.
- Bake for 30 minutes.
- If using cheese, sprinkle on top and bake for an additional 15 minutes until cheese is melted and bubbly.
Notes:
Feel free to add more spices or vegetables to suit your taste.
Nutrition value:
Calories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 2gCholesterol: 10mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 4mg
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Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole mixture as directed.
- Let it cool completely.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 2 days.
- When ready to bake, preheat oven and bake as directed.
Freezing Instructions
- Prepare the casserole mixture as directed.
- Let it cool completely.
- Transfer to a freezer-safe dish.
- Cover tightly with plastic wrap and foil.
- Label with the date.
- Freeze for up to 3 months.
- To reheat, thaw in the fridge overnight.
- Bake as directed, adding extra 10-15 minutes if needed.
Using a mix of beans not only adds variety but also boosts the nutritional value of the dish.
Frequently Asked Questions
FAQ:
Can I use fresh beans instead of canned?
Yes, but cook them first until tender.
How can I make this dish spicier?
Add more chili powder or some chopped jalapeños.
Can I freeze leftovers?
Absolutely, just store in an airtight container.
What can I serve with this casserole?
It pairs well with rice, cornbread, or a side salad.
Is there a way to make this dish vegan?
Skip the cheese or use a vegan cheese alternative.
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