One-Pan Cheesy Southern Bean Casserole
User Reviews
5
4 reviews
Excellent
One-Pan Cheesy Southern Bean Casserole
Report
Easy Southern comfort food with a vegetarian twist -- and it's ready in 30 minutes!
Share:
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 talk celery diced
- ¼ cup carrot chopped
- 2 cloves garlic minced
- 1 (15 ounce) diced tomatoes not drained, fire-roasted, canned
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon mustard powder dry
- ½ teaspoon smoked paprika
- ½ teaspoon cumin ground
- ¼ teaspoon cayenne pepper (omit for a mild dish, or increase for a spicier dish)
- 1 (16 ounce) vegetarian baked beans not drained, canned
- 1 (16 ounce) pinto beans drained and rinsed, canned, or other beans of choice
- 5 ounces collard greens stems removed and chopped
- 5 ounces turnip greens
- 5 ounces kale
- 5 ounces baby spinach
- ¼ cup water
- 1 teaspoon apple cider vinegar
- 1 teaspoon soy sauce or I use Worcestershire sauce for a non-vegetarian option, or tamari
- 2 cups Colby jack cheese or sub with grated cheddar cheese, grated, about 8 ounces
- parsley optional garnish; chopped; sliced (green onion
- Herb
- green onion
Instructions
- Preheat 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. 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. 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. Sprinkle cheese on top.
- 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)!
Notes
- If you don't have a cast iron skillet or other oven-proof skillet, just transfer the bean mixture to an 11 x 7-inch or 9 x 13-inch baking dish before adding the cheese on top.
- To keep the dish vegetarian, look for baked beans that are labeled "vegetarian" and use soy sauce or tamari instead of Worcestershire sauce.
- Garnish the casserole with chopped fresh parsley or other herbs for a bright, flavorful finishing touch.
Nutrition Information
Show Details
Serving
1/6 of the recipe
Calories
238kcal
(12%)
Carbohydrates
11g
(4%)
Protein
12g
(24%)
Fat
17g
(26%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
42mg
(14%)
Sodium
833mg
(35%)
Potassium
328mg
(7%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
2845IU
(57%)
Vitamin C
17mg
(19%)
Calcium
395mg
(40%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 238kcal | 12% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 42mg | 14% |
| Sodium | 833mg | 35% |
| Potassium | 328mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2845IU | 57% |
| Vitamin C | 17mg | 19% |
| Calcium | 395mg | 40% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
