Haricots Rouges Casserole Casserole of Red Beans
Indulge in the hearty and flavorful charm of the "Haricots Rouges Casserole," a rustic casserole of red beans that is as comforting as it is wholesome. This dish combines tender, slow-cooked dried red beans with a medley of sautéed onion, garlic, carrots, and celery, brought to life with a rich tomato base infused with smoked paprika and thyme. Topped with golden breadcrumbs and optional Parmesan cheese for added depth, this oven-baked casserole develops a satisfying crisp layer that contrasts beautifully with its velvety interior. Perfect for meal prepping or a cozy family dinner, this vegetarian-friendly recipe is packed with plant-based protein and bursts of bold, smoky flavor. Serve it warm with a sprinkle of fresh parsley for a nutritious and comforting main course or side dish that will delight your taste buds.
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Recipe Information
Ingredients
- 250 grams dried red beans
- 3 tablespoons olive oil
- 1 large onion
- 4 garlic cloves
- 2 medium carrots
- 2 celery stalks
- 2 tablespoons tomato paste
- 400 grams canned diced tomatoes
- 500 milliliters vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 100 grams breadcrumbs
- 50 grams Parmesan cheese (optional, for topping)
- 2 tablespoons fresh parsley (for garnish)
Instructions
Rinse and soak the dried red beans in water overnight, or for at least 8 hours. Drain and rinse before cooking.
In a large pot, boil the soaked red beans in fresh water for 45-50 minutes, or until tender but not mushy. Drain and set aside.
Preheat your oven to 375°F (190°C).
Heat the olive oil in a large oven-safe casserole or skillet over medium heat.
Dice the onion, mince the garlic, and chop the carrots and celery into small pieces.
Sauté the onion in the olive oil until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
Stir in the carrot and celery, cooking for 5-6 minutes until they soften slightly.
Add the tomato paste and cook for 1-2 minutes, stirring well to coat the vegetables.
Pour in the diced tomatoes and vegetable broth, then add the smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.
Fold in the cooked red beans, ensuring they are evenly distributed in the mixture.
Simmer the mixture on the stovetop for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Evenly sprinkle the breadcrumbs over the top of the casserole. If using Parmesan cheese, sprinkle it over the breadcrumbs.
Transfer the casserole to the oven and bake uncovered for 25-30 minutes, or until the top is golden and crispy.
Remove the casserole from the oven and let it cool for 5 minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 6629 mg | 288% | |
| Total Carbohydrate | 326.2 g | 119% | |
| Dietary Fiber | 66.0 g | 236% | |
| Total Sugars | 52.9 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1170 mg | 90% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 6528 mg | 139% | |
*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.
