You won’t be able to miss the meat when enjoying this spicy three bean casserole. This recipe is as healthy as possible, filling and full of flavor. This dish is suitable for vegetarians and meat eaters. That is (obviously) the delicious side of all meats. That’s the norm for barbecue. But it’s delicious enough with simple grilled chicken or firm white fish
Don’t treat it as a staple food. Serve this spicy three-bean casserole with rice or crusty bread. And you’ll have a hearty lunch or a snack.
The spiciness here is provided by jalapeños. And the bright bite adds just the right amount of heat. But if you want more, add chili. Or try adding pickled jalapeno peppers on top for both a spicy and mellow taste. There are also plenty of other spices that maximize flavor: chili powder, cumin, and cinnamon, all of which add flavor and warmth.
Don’t be afraid to try this spicy three-bean casserole. For example, it’s surprisingly delicious with solar-powered natural yogurt on top. It adds a creamy and cooling flavor – perfect for hot summer days.
This dish freezes well and can be stored in the refrigerator for up to three days. The spicy three-bean casserole is also a perfect choice for meal prep. Especially since they mix and match so well with other foods.
Like this recipe? You’ll also love these:
Three pots of bean curry
Bold and full of flavor – great with BBQ or steak.
15 minutes prep time
Cooking time 2 hours
Serve 8 servings
Calories 156 kcal
- 1 cup navy beans, soaked
- 1 cup soaked black beans
- 1 cup soaked cannellini beans
- 1 onion, peeled and finely chopped
- 1 red chili, chopped
- 1 clove of garlic, peeled and minced
- 1 cup tomato puree
- 1 jalapeno pepper, seeded and finely chopped
- ½ teaspoon cinnamon
- 1 teaspoon cayenne pepper
- dill is 1 teaspoon
- 1 teaspoon cilantro
- 2 teaspoons sugar
- 1 tablespoon white vinegar
- ½ cup red wine
- 14 oz canned tomatoes
- 2 cups vegetable broth
- 1 cup canned sweet corn
- ½ cup chopped cilantro
Preheat oven to 350 degrees F.
Place all ingredients except coriander and sweet corn in a casserole dish. (or slow cooker if you prefer) stir well.
Cook in the oven for 2 hours (or use low heat for 6 hours if you’re using a slow cooker).
Remove from heat and stir in canned sweet corn and chopped coriander. Serve immediately.
Serve with crackers or rice for a meal. Or serve as an accompaniment to all meats.
Calories: 156kcal Carbohydrates: 30g Protein: 7g Fat: 1g Saturated Fat: 1g Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Sodium: 365mg Potassium: 587mg Fiber: 8g Sugar: 8g Vitamin A: 1082IUVitamin C: 32mg Calcium: 70mg Iron: 3mg
Categories: Food & Drinks
Source: INN NEW YORK CITY