MULTI-BEAN CASSEROLE

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Multi-Bean Casserole image

Make and share this Multi-Bean Casserole recipe from Food.com.

Provided by Eldila

Categories     Free Of...

Time 2h

Yield 8 serving(s)

Number Of Ingredients 17

2 tablespoons oil
3 sliced celery ribs
1 chopped large onion
1/4 teaspoon minced garlic
2 (15 1/2 ounce) cans pinto beans
1 (16 ounce) can lima beans
1 (15 1/2 ounce) can kidney beans
1 (15 1/2 ounce) can garbanzo beans
1 (15 1/2 ounce) can wax beans
1 (14 1/2 ounce) can chopped tomatoes
1 (14 1/2 ounce) can vegetable broth
1 (6 ounce) can tomato paste
1/3 cup packed brown sugar
1/3 cup molasses
2 tablespoons Dijon mustard
1 tablespoon paprika
1 1/2 teaspoons ground pepper

Steps:

  • Preheat the oven to 325°F.
  • Heat oil in a large pot.
  • Add celery, onion and garlic.
  • Cook over medium heat, stirring occasionally, until softened, 8-10 minutes.
  • Rinse and drain beans.
  • Add all the rest of the ingredients to the pot and mix well.
  • Bring to the boil.
  • Transfer to oven-proof dish if necessary.
  • Cover and bake for 75-90 minutes or until bubbly and thickened.
  • Slow cooker: Heat on Low for 6-8 hours.

Nutrition Facts : Calories 469, Fat 5.8, SaturatedFat 0.9, Sodium 709.2, Carbohydrate 88.2, Fiber 21.4, Sugar 23, Protein 20.6

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