Black Bean Casserole Recipe Vegetarian Food

BLACK BEAN CASSEROLE

Steps:

• Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover.
• Add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer covered, over low heat for 2 hours. Stir occasionally.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove bay leaves and place bean mixture into a 3 quart casserole pan. Stir in butter. Mix thoroughly. Cover and bake for 1 hour (until beans are tender).

CHEESY BLACK BEAN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 9x13-inch baking dish with cooking spray.
• Mix cooked brown rice, black beans, diced tomatoes with green chile peppers, ricotta cheese, mozzarella cheese, Parmesan cheese, parsley, and black pepper in prepared dish.
• Bake in preheated oven until cheese is bubbling, about 30 minutes. Garnish with tomato slice.

CLASSIC GREEN BEAN CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F/177 C/Gas 4.
• Mix the soup, milk, and pepper in a buttered 1 1/2 to 2-quart casserole dish.
• Add the green beans and 2/3 cup of the French-fried onions.
• Stir the mixture together.
• Bake the casserole for about 25 minutes or until bubbly around the edges.
• Top with the remaining 2/3 cup of fried onions and bake about 5 more minutes or until the onions are lightly browned. Serve and enjoy!

BLACK BEAN CASSEROLE

Steps:

• Heat olive oil in a frying pan and fry onion and garlic for approximately 5 minutes.
• In a casserole dish combine fried onion and garlic, diced potatoes, black beans, corn, diced tomatoes, taco seasoning and water.
• Bake in a 350 degree oven for 1 - 1 1/2 hours. Stiring halfway through.

VEGETARIAN BLACK BEAN QUINOA CASSEROLE

Steps:

• Preheat the oven to 375 degrees. Lightly oil a 9x13 baking dish. Rinse quinoa in a fine mesh sieve for 30 seconds.
• On the stove in a small pot or in the microwave, heat the vegetable broth until simmering.
• Combine all ingredients, except for the cheese and garnishes, in the 9x13 baking dish. Stir to combine.
• Cover tightly with foil. Bake at 375F for 30 minutes on the middle oven rack. Remove the foil and stir. The quinoa should be cooked through but the casserole will still be liquidy.
• Bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
• Top with the shredded cheese and return to the oven for 5 minutes, until the cheese is melted and bubbly.
• Remove from oven and let cool for 5 minutes before serving. Serve topped with avocado or guacamole, fresh cilantro and salsa.

VEGETARIAN CAULIFLOWER & BLACK BEAN CASSEROLE #RAGU

Steps:

• Casserole Prep;.
• Wash and Chop cauliflower into bite size pieces and set aside.
• In a large skillet begin to saute' onions and garlic for 3 minutes.
• Add cauliflower and gently saute' until just soft.
• Sprinkle with tuscan garlic seasoning and crushed red pepper.
• Stir gently for 1 minute.
• Place sauté cauliflower in a glass casserole dish.
• Strain and drain black beans and add to casserole dish and stir to mix the mixture.
• Gently sauté arugala with remaining olive oil for 2 mintues and place on top ox mixture in casserole dish.
• Sauce Prep;.
• In a sauce pan simmer Traditional Ragu Sauce over medium heat for 5 minutes.
• Add paprika, sea salt, garlic powder, black pepper, cilantro, basil, white wine, lemon juice and light brown sugar. Simmer for 10 minutes over low heat.
• Cover the mixture with sauce and top with tomato and basil feta cheese.
• Bake at 400 degrees for 15 minutes.
• Serve.

VEGAN SAUSAGE CASSEROLE

Steps:

• Heat the oil in a large saute pan or casserole dish. Add the onion plus 1/4 tsp of sea salt and cook over a low heat for about 20 minutes stirring regularly until they are soft and golden.
• Turn up the heat to medium then add the chilli flakes, smoked paprika and rosemary and cook for a minute, then add the garlic, cook for another minute.Pour the wine, if using, into the pan and stir well until the wine has reduced fully then pour in the tins of tomatoes. Add some water to the empty tins, give them a little swirl then pour it into the pan as well.
• Now add the peppers, beans, thyme, bay leaf salt and pepper. Stir well then cover with a lid, turn down the heat a little and leave to simmer for about 10 minutes.
• While the sauce is simmering cook the sausages in a little olive oil, you can grill or fry them it's up to you I fry them.Once they are cooked remove from the pan and pat dry with some kitchen paper. Cut the sausages in half.
• Remove the lid from the pan then add the sausages to the tomato and bean sauce. Check the seasoning. Turn up the heat to medium then leave the sauce to reduce for about 10 minutes. Add the parsley just before you serve it.
• Serve immediately with mashed potatoes or creamy polenta.

SOUTHWEST VEGETARIAN BAKE

Steps:

• In a small saucepan, bring rice and water to a boil. Reduce heat; simmer, covered, until rice is tender, 35-40 minutes., Preheat oven to 350°. Place beans, corn, tomatoes, cheddar cheese and rice in a large bowl; stir in salsa, sour cream and pepper. Transfer to a shallow 2-1/2-qt. baking dish coated with cooking spray. Sprinkle with onion and olives. , Bake, uncovered, 30 minutes. Sprinkle with Mexican cheese; bake, uncovered, until heated through and cheese is melted, 5-10 minutes. Let stand 10 minutes before serving.

VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
• Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
• Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
• Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.

MEXICAN RICE & BEANS VEGETARIAN CASSEROLE

Steps:

• Cook rice according to instructions on the package. I used one cup of uncooked Carolina Basmati Rice to make 3 cups of cooked rice.
• While the rice is cooking, heat a large skillet over medium heat. add 1 tablespoon of olive oil, and saute the onion, bell pepper and 1 tsp. garlic powder for 8-12 minutes.
• Add the corn and roasted tomatoes, stir an additional 3 minutes.
• Add drained black beans, 3 cups cooked rice, lime juice, enchilada sauce, chili powder, cumin, cream cheese and 1tsp. salt. Stir until heated through.
• Pour this mixture into a 9×13 glass baking pan.
• Top with 2 cups (one 16 oz package) of taco seasoned shredded cheddar cheese.
• Bake at 350º for 15-20 minutes, until the cheese is melted.
• Serve with sour cream and tortilla chips!