Vegetarian Baked Bean Casserole Recipe

About this recipe

A hearty and flavorful vegetarian casserole featuring beans, vegetables, and Italian-inspired seasonings, perfect for a satisfying dinner solution.

Ingredients

• - Schwartz Oregano
• 250G Pinto Beans - Cool Chile Cowboy Bean Kit, 250G
• 400 G Natco Red Kidney Beans 400 G
• 1kg 1kg Green Pepper
• 2.5 Kg Casa Marrazzo Organic Chopped Tomatoes, 2.5Kg
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• - Dolls House Miniature Handmade Parmesan Cheese Wheel
• 100G Terre Exotique Winemaker'S Salt, 100G
• - Schwartz Garlic Powder 480g

Instructions

1. 1. Drain and rinse 1 cup of pinto beans and 1 cup of kidney beans; place them in a slow cooker or Dutch oven.
2. 2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add 1 1/2 cups of diced leek and 1/2 cup of diced green pepper. Sauté for 5-7 minutes until softened.
3. 3. Add the sautéed vegetables to the beans in the slow cooker or Dutch oven.
4. 4. Stir in 3 cups of diced tomatoes, 1/2 cup of sliced olives, 1 tablespoon of salt, 3/4 teaspoon of oregano, and 1/4 teaspoon of garlic powder. Mix well, breaking up the tomatoes with a spoon.
5. 5. If using a slow cooker, cover and cook on low for 7 to 9 hours. If using a Dutch oven, cover and bake at 350°F (175°C) for 2 to 3 hours to blend the flavors.
6. 6. Before serving, sprinkle 1/2 cup of grated Parmesan cheese over the casserole for a savory finish.