Sweet And Savory Vegetarian Bean Casserole Recipes
SWEET AND SAVORY VEGETARIAN BEAN CASSEROLE
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
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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