Wrap your beans in a blanket of bread crumbs and onions. This Thanksgiving, spoiling your beans is a wonderful way to express your gratitude. Wellness is the goal rather than simply bathing them in hot water and then frightening them away with cold water. They first bubble in a rich mushroom sauce before being tucked away beneath an onion and breadcrumb coating. cuddly.
Ingredients
- 2 cans (15 oz) of mixed beans (such as kidney beans, black beans, and chickpeas), drained and rinsed
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 can (14 oz) of diced tomatoes
- 1 cup of vegetable broth
- 1 tablespoon of tomato paste
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- 1/2 teaspoon of smoked paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat.
- Add the diced onion, minced garlic, and diced bell peppers to the skillet. Sauté until the vegetables are softened and slightly browned.
- Add the mixed beans, diced tomatoes (with their juices), vegetable broth, tomato paste, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Stir well to combine all the ingredients.
- Bring the mixture to a simmer and let it cook for about 5 minutes.
- Transfer the skillet or casserole dish to the preheated oven.
- Bake for 20-25 minutes, or until the casserole is bubbly and slightly thickened.
- Remove from the oven and let it cool for a few minutes.
- Garnish with fresh cilantro or parsley, if desired.
- Serve hot and enjoy!
Nutrition Facts
- Calories: 230
- Total Fat: 4.5g
- Saturated Fat: 0.5g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 530mg
- Total Carbohydrate: 38g
- Dietary Fiber: 12g
- Sugars: 8g
- Protein: 11g
