Rachel's Languedoc Bean Casserole (Veggie!)

French cooking is mostly meat-intensive, but us vegetarians should have some fun with it too aside from just salads and rich desserts. I got the idea to make this from French Country Casserole to give credit where it's due. Mine also uses mostly canned ingredients to save time. If I had more time, I'm sure using dried beans would come out terrific, but so long as you rinse the canned ones I think it's just as good. The dried bean casserole concept hails from Languedoc, but I'm all about the Provencale seasoning...in a veggie dish! (Actually, it's vegan.)

• Ready In: 1 hr 10 mins
• Serves: 8
• Yields: 1 casserole

Ingredients

• 1  large  white onion, finely chopped
• 1  teaspoon  minced garlic (2 cloves)
• 2  tablespoons olive oil
• 1 (16 ounce) can kidney beans
• 1 (15 1/2ounce) can great northern beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1  carrot, finely diced
• 1⁄2 cup squash, pieces (about 1/2 a yellow squash)
• 1  cup green peas
• 1⁄2 cup red wine
• 2  tablespoons brown sugar
• 1 1⁄2 teaspoons  herbes de provence

Directions

1. Heat the oil in a saucepan or frying pan. Saute the garlic and onions in it until they are nicely browned.
2. Drain and rinse all the beans, put them into a large mixing bowl.
3. In the bowl, add the diced tomatoes and other veggies.
4. Pour in the tomato sauce and red wine.
5. Add the sugar and herbs, blend well.
6. Pour the entire mixture into an ungreased 3-quart casserole or gratin dish that has a cover, and cover it (or if you're ghetto like me, an 11 x 7 or 9 x 13 dish covered in foil.).
7. Bake at 375F for about 60 minutes or until all the veggies are tender.