(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
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
Read more: Mixed Vegetable Casserole Recipe
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.
Print
Jump to comment
Pin This
Equipment
- Large skillet
- Casserole Dish
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
Keywords:
Tried this recipe?Let us know how it was!
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.
0 thoughts on “Mixed Bean Casserole Recipe”