Three Bean Bake
Hearty, flavorful, and brimming with plant-based goodness, this Three Bean Bake is the ultimate comfort food for weeknight dinners or potluck gatherings. Featuring a wholesome medley of kidney beans, black beans, and cannellini beans, this dish is brought to life with a savory blend of sautéed vegetables, canned tomatoes, and aromatic Italian seasoning. A golden crust of panko breadcrumbs and melted cheddar cheese adds a delightful crunch, making each bite irresistibly satisfying. Perfectly baked in under an hour, this high-protein vegetarian casserole is as easy to prepare as it is delicious. Serve it alongside a crisp green salad or crusty bread for a complete and nourishing meal that everyone will love!
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Recipe Information
Ingredients
- 1 can (15 oz) canned kidney beans
- 1 can (15 oz) canned black beans
- 1 can (15 oz) canned cannellini beans
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 can (14.5 oz) canned diced tomatoes
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 teaspoons Italian seasoning
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 1 cup shredded cheddar cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Drain and rinse the kidney beans, black beans, and cannellini beans thoroughly. Set aside.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion, minced garlic, carrot, and celery. Sauté for 5–7 minutes, stirring occasionally, until the vegetables have softened.
Stir in the diced tomatoes, tomato paste, and vegetable broth. Bring the mixture to a simmer.
Add the Italian seasoning, paprika, salt, and pepper. Mix well to combine.
Stir in the kidney beans, black beans, and cannellini beans. Let the mixture simmer for 10 minutes to allow the flavors to blend.
Transfer the bean mixture to a 9x13-inch baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs and shredded cheddar cheese. Sprinkle this topping evenly over the bean mixture in the baking dish.
Bake in the preheated oven for 20–25 minutes, or until the topping is golden brown and bubbly.
Remove from the oven and let it cool for 5 minutes before serving.
Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.4 g | 111% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 8176 mg | 355% | |
| Total Carbohydrate | 337.8 g | 123% | |
| Dietary Fiber | 110.0 g | 393% | |
| Total Sugars | 34.0 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1705 mg | 131% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 7342 mg | 156% | |
*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.
