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.
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Units: US | Metric
- 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
- 1Preheat oven to 350 degrees.
- 2*In non-stick pan heat the oil and saute the onions, apples and carrots for 5 minutes until softened.
- 3Mix together the tomato paste with the stock (or water).
- 4Add all the other ingredients except for the beans and garnishes to the pan with the onions, apples and carrots.
- 5Stir well, cover and simmer for 5 minutes.
- 6Add 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.
- 7Garnish with swirls of sour cream and thinly sliced scallions if desired.
- 8*NOTE: I usually prepare this bean casserole a day in advance; up to the point before baking to allow the ingredients to marry.
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Nutritional Facts for Sweet and Savory Vegetarian Bean Casserole
Serving Size: 1 (99 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 164.9
- Calories from Fat 73
- Total Fat 8.1 g
- Saturated Fat 1.0 g
- Cholesterol 0.2 mg
- Sodium 546.2 mg
- Total Carbohydrate 22.3 g
- Dietary Fiber 3.2 g
- Sugars 15.3 g
- Protein 2.4 g
The following items or measurements are not included: