Italian Bean and Biscuit Casserole
Cozy up to the hearty, savory flavors of this Italian Bean and Biscuit Casserole, a one-dish wonder that blends comfort and Mediterranean flair. Perfect for family dinners or cold-weather cravings, this recipe combines the robust flavors of cannellini and kidney beans simmered in a tomato-based sauce infused with basil, oregano, and a touch of red pepper heat. Topped with buttery, golden-brown biscuits made from scratch—enhanced, if you like, by a sprinkle of Parmesan cheese—this casserole is as satisfying to eat as it is simple to prepare. Ready in just an hour, with minimal prep time, this dish offers a deliciously balanced texture and a blend of wholesome ingredients for a truly crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 15 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt (for biscuits)
- 6 tablespoons unsalted butter, chilled and cubed
- 0.75 cup milk
- 0.5 cup shredded Parmesan cheese (optional)
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook for 3-5 minutes until translucent.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced tomatoes, tomato paste, and vegetable broth. Stir well to combine.
Stir in the cannellini beans and kidney beans, followed by the dried basil, oregano, red pepper flakes, salt, and black pepper. Let the mixture simmer for 5-7 minutes to thicken slightly, then remove from heat.
Transfer the bean mixture into a 9x13-inch casserole dish and spread it out evenly.
In a mixing bowl, whisk together the all-purpose flour, baking powder, and 1/2 teaspoon of salt for the biscuits.
Add the chilled, cubed butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gradually stir in the milk until a soft dough forms. Be careful not to overmix.
Drop spoonfuls of the biscuit dough over the bean mixture in the casserole dish, leaving some gaps for steam to escape.
If desired, sprinkle the top with shredded Parmesan cheese for extra flavor.
Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Serve warm and enjoy your Italian Bean and Biscuit Casserole!
Nutrition Facts
Calories |
3433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.6 g | 199% | |
| Saturated Fat | 76.3 g | 382% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 7850 mg | 341% | |
| Total Carbohydrate | 383.9 g | 140% | |
| Dietary Fiber | 60.8 g | 217% | |
| Total Sugars | 38.1 g | ||
| Protein | 134.0 g | 268% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2118 mg | 163% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 5073 mg | 108% | |
*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.
