Black Bean Casserole Recipe -
Black Bean Casserole Recipe

Black Bean Casserole

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings


  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).
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Reviews More Reviews

Most Helpful Positive Review
Oct 06, 2003

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
Apr 04, 2003

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.


15 Ratings

Apr 04, 2003

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 had simmered 1 hour and they were mush.

Feb 24, 2003

Great vegetarian dish. Especially good with rice and cheese.

Oct 22, 2005

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 friendly and has lots of fiber, with a dollop of light sour cream its a fantastic breakfast for us to switch up from oatmeal or egg whites and potatoes obrien.

Aug 27, 2005

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.

Jun 13, 2006

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 adjustments. Thanks anyway.

Apr 04, 2003

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.


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  • Calories
  • 267 kcal
  • 13%
  • Carbohydrates
  • 40.6 g
  • 13%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6.7 g
  • 10%
  • Fiber
  • 9.9 g
  • 40%
  • Protein
  • 13 g
  • 26%
  • Sodium
  • 359 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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