5.0 from 6 votes
One-Pan Cheesy Southern Bean Casserole
Easy Southern comfort food with a vegetarian twist -- and it's ready in 30 minutes!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6 people
Calories: 238 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 tablespoon olive oil
- 1 small red onion, diced
- 1 talk celery, diced
- ¼ cup chopped carrot
- 2 cloves garlic, minced
- 1 (15 ounce) can fire-roasted diced tomatoes (not drained)
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1 teaspoon dry mustard
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon cayenne pepper (omit for a mild dish, or increase for a spicier dish)
- 1 (16 ounce) can vegetarian baked beans, not drained
- 1 (16 ounce) can pinto beans (or other beans of choice), drained and rinsed
- 5 ounces greens (such as collard greens, turnip greens, kale, or baby spinach), stems removed and chopped
- ¼ cup water
- 1 teaspoon apple cider vinegar
- 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)
- Optional garnish: chopped fresh parsley or other herbs; sliced 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)!
Cup of Yum
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
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
Monounsaturated Fat
6g
Cholesterol
42mg
(14%)
Sodium
833mg
(35%)
Potassium
328mg
(9%)
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
% 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.