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Bean Casserole

By: DONOGHUEJ 
"An ideal winter recipe. The bread can be replaced by mashed potato or polenta. Serve with a salad or steamed vegetables."

This Kitchen Approved Recipe has an average star rating of 4.0 Rate/Review | Read Reviews (8)

What to Drink?

Wine Zinfandel
Prep Time:
5 Min
Cook Time:
25 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 medium carrot, sliced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon white sugar
  • 1 red bell pepper, seeded and chopped
  • 6 fresh mushrooms, sliced
  • 1 tablespoon all-purpose flour
  • 1/2 cup water
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 1 (14.5 ounce) can red kidney beans, drained
  • 1/2 teaspoon salt
  • ground black pepper to taste
  • 1/2 (1 pound) loaf French bread, cut into 1/2 inch thick slices
  • 1 tablespoon olive oil
  • 1/4 cup grated Parmesan cheese

Directions

  1. Preheat the oven to 450 degrees F (230 degrees C).
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion, garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar, red pepper and mushrooms and continue to cook until onion is browned.
  3. Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.
  4. Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil, then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.
  5. Bake for 10 to 15 minutes in the preheated oven, until the bread and cheese are toasted.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 421 | Total Fat: 13.7g | Cholesterol: 6mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Mar. 7, 2006 by LLANKOWSKI   view full review
My husband really liked this, and it's easy to make. I used a 7x11 casserole. I have no idea...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Aug. 24, 2007 by ellen   view full review
This recipe is wonderful! Instead of bread I topped it with polenta - I just bought the sort...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 3, 2006 by LEMarr Supporting Member (Click to learn more about Supporting Membership)  view full review
I put this together and left it for the kids with baking instructions. There was nothing left...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Feb. 4, 2009 by Julia   view full review
Good recipe for a cold night. I did swap out the french loaf for a whole wheat bread and added...
The reviewer gave this recipe 3 stars. This recipe averages a 4.0 star rating.
Reviewed on Jan. 10, 2008 by Margaret   view full review
This recipe takes a while to put together. I like the fact that it is very healthy. However,...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 7, 2010 by shelllllly   view full review
I am surprised how good this is. These are the changes I made and I doubled the recipe. My...
The reviewer gave this recipe 5 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 22, 2006 by Sharon   view full review
Very yummy indeed. Thank you. I would even suggest having it as an accompanyment to a braai...
The reviewer gave this recipe 4 stars. This recipe averages a 4.0 star rating.
Reviewed on Sep. 3, 2006 by May   view full review
I just made this for the 1st time today. Prep time was longer than 5 minutes, but no big deal....

 

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