16 Bean Casserole

Meatless dishes offer significant health advantages and help stretch the food budget. Plus, they are tasty!

Bean casserole is a delicious, thrifty and healthy entree option that reheats well for later-in-the-week lunches, or dinners.

Most supermarkets sell dried bean mixes–add additional ingredients, such as garbanzo beans–to add interest and texture.

Prep time: 15 minutes

Cooking time: 50 minutes

  • 1 pkg dried bean mix
  • 1 cup dried garbanzo beans
  • 1 jar (12 oz) salsa
  • 1 1/2 cups brown rice
  • 3 cups vegetable broth
  • 1 tbs vegetable base
  • 1 1/2 cups diced carrots
  • 3/4 cup diced celery
  • 1/2 cup diced water chestnuts
  • 1 tsp each, salt/pepper
  • 1 cup riced broccoli
  • 1 tsp smoked paprika
  • 1 tsp thyme
  • 1 tbs garlic paste
  • 2 tbs olive oil
  • 1/4 tsp annatto
  • 1 cup panko bread crumbs
  • 1 cup shredded Mexican cheese mix (you can substitute soy cheese if you don’t want to use dairy)
  • 1/2 cup finely diced sun dried tomatoes
  • 1/2 cup pepitas, toasted
  • 3/4 cup finely diced cilantro
cooking instructions
  • Rinse beans and soak overnight (make sure that the water covers the beans by at least an inch); drain and rinse again prior to starting to assemble the casserole
  • Dice the carrots, celery and water chestnuts; set aside
  • Grease 9×12 casserole dish
  • Preheat oven to 350 degrees
  • Toast the pepitas on a small piece of foil for about 5 minutes
  • Mix beans, olive oil, garlic paste, sun dried tomatoes, salt, pepper, thyme and paprika together in a large bowl
  • Add in riced broccoli, bread crumbs and annatto, incorporating carefully–don’t mash the beans
  • Once the mixture is uniform, incorporate the jar of salsa and the vegetable broth
  • Bake for 45-50 minutes, until the casserole is moist, but not soupy; use additional time, if needed
  • Top with the cheese and put oven on broil (425 degrees) for about 10 minutes, until the cheese is slightly browned and bubbly
  • Serve with chopped cilantro garnish

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