Five Bean Bake
Loaded with flavor and packed with protein, this hearty Five Bean Bake is the ultimate comfort dish for busy weeknights or potluck gatherings. Featuring a medley of red kidney beans, cannellini beans, black beans, pinto beans, and tender green beans, this recipe brings rich textures and bold flavors to your table. A tangy-sweet sauce made with ketchup, mustard, apple cider vinegar, and smoked paprika coats every bean, while sautéed onions and garlic add depth and aroma. For an indulgent option, top it with shredded cheddar cheese before baking to golden perfection. Ready in under an hour, this versatile bake can be served as a satisfying vegetarian main or a flavorful side dish. Perfect for meal prep or a crowd, this bean casserole is sure to become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 can (15 oz) Red kidney beans
- 1 can (15 oz) Cannellini beans
- 1 can (15 oz) Black beans
- 1 can (15 oz) Pinto beans
- 1 can (14.5 oz) Green beans
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 0.25 cup Brown sugar
- 0.25 cup Ketchup
- 2 tablespoons Yellow mustard
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Soy sauce
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup (optional) Shredded cheddar cheese
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the red kidney beans, cannellini beans, black beans, and pinto beans. For the green beans, drain the liquid but do not rinse.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 5 minutes until softened.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
In a large mixing bowl, combine the sautéed onions and garlic with all the beans.
In a small bowl, whisk together the brown sugar, ketchup, mustard, apple cider vinegar, soy sauce, smoked paprika, salt, and black pepper.
Pour the sauce over the beans and mix everything together until well combined.
Transfer the bean mixture into a 9x13-inch baking dish, spreading it out evenly.
Optional: Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 30-35 minutes, or until the mixture is bubbling and heated through.
Remove from the oven and let it rest for 5 minutes before serving.
Serve warm as a main dish or side.
Nutrition Facts
Calories |
2946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.0 g | 131% | |
| Saturated Fat | 33.9 g | 169% | |
| Polyunsaturated Fat | 15.2 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 9916 mg | 431% | |
| Total Carbohydrate | 398.5 g | 145% | |
| Dietary Fiber | 106.6 g | 381% | |
| Total Sugars | 76.5 g | ||
| Protein | 142.9 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1828 mg | 141% | |
| Iron | 34.2 mg | 190% | |
| Potassium | 5590 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
