Sweet And Savory Vegetarian Bean Casserole Food

VEGGIE BEAN CASSEROLE

Veggie Bean Casserole image

I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I'll sometimes double the recipe. It has a colorful combination of carrots, corn, beans and tomatoes.

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

2 medium carrots, diced
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
2 tablespoons canola oil
3 garlic cloves, minced
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 can (28 ounces) diced tomatoes, undrained
2 cups frozen corn
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) tomato sauce
2 tablespoons picante sauce

Steps:

In a large Dutch oven, saute the carrots, celery, onion, green pepper in oil for 5 minutes. Add the garlic. chili powder and cumin; cook 1 minute longer. Stir in the remaining ingredients; bring to a boil. , Cover and bake at 350° for 45-50 minutes or until thickened and vegetables are tender.

Nutrition Facts : Calories 226 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 582mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 10g fiber), Protein 9g protein.

SWEET AND SAVORY VEGETARIAN BEAN CASSEROLE

Sweet and Savory Vegetarian Bean Casserole image

From the cookbook Vegetarian Cooking by Crescent Publishers. One of my favorite vegetarian bean dishes that I like to serve with basmati rice or brown rice and a tossed green salad. If you don't want to use kidney beans, red beans or black will do. I prepare this often in the autumn and winter. PS This casserole always tastes better the second day.

Provided by COOKGIRl

Categories Beans

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons vegetable oil
1 large onion, diced
1 apple, peeled, cored and grated (I like Granny Smiths)
2 medium carrots, peeled and grated
3 tablespoons tomato paste
1 1/4 cups broth (or water)
2 tablespoons apple cider vinegar
1 tablespoon dried mustard powder
1/2 teaspoon oregano
1 teaspoon cumin
2 tablespoons dark brown sugar
salt and pepper
3 cups cooked beans, of your choice
scallion
sour cream

Steps:

Preheat oven to 350 degrees.
*In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened.
Mix together the tomato paste with the stock (or water).
Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots.
Stir well, cover and simmer for 5 minutes.
Add the beans and transfer the mixture into an ovenproof casserole. Cover and bake at 350 degrees. for 35-40 minutes. Do not allow to dry out. Add more stock to beans if necessary.
Garnish with swirls of sour cream and thinly sliced scallions if desired.
*NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.

Nutrition Facts : Calories 164.9, Fat 8.2, SaturatedFat 1.1, Cholesterol 0.2, Sodium 546.3, Carbohydrate 22.4, Fiber 3.2, Sugar 15.3, Protein 2.4

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