Sweet and Savory Vegetarian Bean Casserole
Savor the perfect balance of flavors with this Sweet and Savory Vegetarian Bean Casserole, a hearty and wholesome dish that’s bound to satisfy everyone at the table. Bursting with the goodness of black beans, kidney beans, and a medley of fresh vegetables, this casserole is elevated by a delightful touch of maple syrup, Dijon mustard, and apple cider vinegar, delivering layers of sweet and tangy complexity. Smoked paprika and cumin add a smoky, savory depth, while the golden breadcrumb and optional cheddar topping bring a satisfying crunch and richness. Quick to prepare and baked to bubbly perfection in under an hour, this vegetarian casserole is perfect for weeknight dinners, potlucks, or meal prepping. Garnish with fresh parsley for a vibrant finishing touch, and serve it warm for a comforting, protein-packed meal!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 large Carrot, diced
- 1 medium Red bell pepper, diced
- 1 15-ounce can Canned black beans, drained and rinsed
- 1 15-ounce can Canned kidney beans, drained and rinsed
- 1 14-ounce can Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 cup Vegetable broth
- 2 tablespoons Maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Breadcrumbs
- 0.5 cup Cheddar cheese, shredded (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 4-5 minutes, until softened.
Stir in the minced garlic, carrot, and red bell pepper, and cook for another 5 minutes, until the vegetables are tender.
Add the black beans, kidney beans, diced tomatoes (with their juice), tomato paste, and vegetable broth to the skillet. Stir well to combine.
Mix in the maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, ground cumin, salt, and black pepper. Let the mixture simmer for 10 minutes to allow the flavors to meld.
Transfer the bean and vegetable mixture to a lightly greased 9x13-inch casserole dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs with the shredded cheddar cheese (if using). Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbling and the topping is golden brown.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh chopped parsley before serving.
Serve warm and enjoy this sweet and savory vegetarian delight!
Nutrition Facts
Calories |
1973 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 6315 mg | 275% | |
| Total Carbohydrate | 266.0 g | 97% | |
| Dietary Fiber | 65.3 g | 233% | |
| Total Sugars | 65.5 g | ||
| Protein | 82.6 g | 165% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 979 mg | 75% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 4689 mg | 100% | |
*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.
