Black Bean Casserole

Black Bean Casserole

12
CVERNSMITH 0

"Casserole of black beans, carrots, and celery. Worth the time it takes to prepare. Great topped with sour cream."
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Ingredients

servings 267 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 6.7 g
  • 10%
  • Carbs:
  • 40.6g
  • 13%
  • Protein:
  • 13 g
  • 26%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover.
  2. Add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer covered, over low heat for 2 hours. Stir occasionally.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove bay leaves and place bean mixture into a 3 quart casserole pan. Stir in butter. Mix thoroughly. Cover and bake for 1 hour (until beans are tender).

Reviews

12
  1. 15 Ratings

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Most helpful positive review

My husband and I really liked this casserole. My 3 year old ate it too. I used canned black beans and skipped all the long soaking and cooking times. It worked well.

Most helpful critical review

Not bad just bland. I wouldn't add the carrots or celery until the baking time. We ended up using this as a filler for our halibut tacos. Too time consuming. I won't make this again.

My husband and I really liked this casserole. My 3 year old ate it too. I used canned black beans and skipped all the long soaking and cooking times. It worked well.

Not bad just bland. I wouldn't add the carrots or celery until the baking time. We ended up using this as a filler for our halibut tacos. Too time consuming. I won't make this again.

The flavor was great, however, I had to double the salt for my taste. I would reccomend not adding the celery, onions and carrots until just before gettting ready to bake. I only waited until it...

Great vegetarian dish. Especially good with rice and cheese.

This is a fantastic meal in one and the taste is amazing. I have made this several times and my husband who is a "junk food" eater actually started requesting it. Its heart healthy and diet fr...

Good - but needed some jazzin up. I used rinsed can black beans and kept vegetables crisp- added cheese and sour cream and it was great. Used this as a dip also.

I made these on the stove top. They were ok, but really boring. I suppose we are just used to black beans with jalapeno, lime juice, cilantro, cumin etc. Would make again but only with these adj...

This dish tasted even better when reheated rather then just out of the oven. I enjoyed it but my hubby did not care for it to much. It packs well for the lunchbox.

I will make this again like others I used canned beans rinsed and drained. I had made a spicy rice and pork chop so the blandness of this dish worked well with my dinner however the next time mo...