The Seasoned MomSouthern Bean Casserole
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Ingredients
Serves 6- 1 (15 ounce) can fire-roasted diced tomatoes ((not drained))
- 1 small red onion, (diced (about 1 cup))
- 1 stalk celery, (diced)
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
- ¼ cup finely diced carrots
- ¼ teaspoon cayenne pepper ((omit for a mild dish, or increase for a spicier dish))
- 2 cloves garlic, (minced)
- Optional garnish: chopped fresh parsley or other herbs; sliced green onion
- 1 (16 ounce) can pinto beans (or other beans of choice), (drained and rinsed)
- 1 (16 ounce) can vegetarian baked beans, (not drained)
- 1 tablespoon water
- 1 teaspoon soy sauce or tamari ((or I use Worcestershire sauce for a non-vegetarian option))
- 2 cups (about 8 ounces) grated Colby Jack cheese ((or sub with grated cheddar cheese))
- 1 tablespoon packed light brown sugar
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- 5 ounces greens (such as collard greens, turnip greens, kale, or baby spinach), (stems removed and chopped)
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Steps
- Step 1
Preheat the oven to 400°F. In a large cast iron skillet (or other oven-proof skillet) over medium-high heat, heat the oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the garlic and cook for 1 more minute.
- Step 2
Stir in the tomatoes (with their juices), brown sugar, kosher salt, chili powder, dry mustard, smoked paprika, cumin, and cayenne. Add the beans; bring to a simmer.
- Step 3
Stir in the greens, water, vinegar, and Worcestershire sauce; cook until the greens are tender, about 5-7 minutes for heartier greens like collards and kale, or almost instantly for baby spinach. Remove from the heat. Taste and season with salt and pepper, if necessary.
- Step 4
Sprinkle cheese on top.
- Step 5
Transfer the skillet to the oven. Bake for 5-10 more minutes, until the cheese melts and the filling is hot and bubbly. If you like the top more browned and crisp, place it under the broiler for 1-2 minutes (don’t walk away – keep an eye on it)! Garnish the casserole with chopped fresh parsley or other herbs for a bright, flavorful finishing touch.
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Preheat the oven to 400°F. In a large cast iron skillet (or other oven-proof skillet) over medium-high heat, heat the oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the garlic and cook for 1 more minute.
Source: The Seasoned Mom
