SWEET AND SAVORY VEGETARIAN BEAN CASSEROLE

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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

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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