Bean Casserole

Recipesfull introduces to you: Cinco de Mayo Recipes. (Bean Casserole). An ideal winter recipe. The bread can be replaced by mashed potato or polenta. Serve with a salad or steamed vegetables.

Brief

Prep 5 mins

Cook: 25 mins

Total: 30 mins

Servings: 4

Yield: 4 servings

Bean Casserole

Ingredients

2 tablespoons olive oil

1 large onion

sliced

1 medium carrot

sliced

2 cloves garlic

finely chopped

1 teaspoon white sugar

1 red bell pepper

seeded and chopped

6 fresh mushrooms

sliced

1 tablespoon all-purpose flour

½ cup water

1 tablespoon tomato paste

½ teaspoon dried basil

¼ teaspoon dried thyme

1 (14.5 ounce) can red kidney beans

drained

½ teaspoon salt

ground black pepper to taste

½ (1 pound) loaf French bread

cut into 1/2 inch thick slices

1 tablespoon olive oil

¼ cup grated Parmesan cheese

Hot Bean Dip

Main Dish

Directions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion garlic and carrot; cook and stir until onion is tender and transparent. Stir in the sugar red pepper and mushrooms and continue to cook until onion is browned.

Step 3

Sprinkle the flour over the vegetables and stir to blend. Cook for 1 minute then mix in the water and tomato paste. Season with basil and thyme. Mix in the beans and season with salt and pepper. Transfer to a greased casserole dish.

Step 4

Pour the remaining oil into a shallow dish. Dip one side of each slice of bread in the oil then arrange on top of the casserole with the oiled side up. Sprinkle Parmesan cheese over the top.

Step 5

Bake for 10 to 15 minutes in the preheated oven until the bread and cheese are toasted.

Nutritional Information

Bean Casserole

Servings Per Recipe:4

Calories: 421.3

% Daily Value *

Protein: 16.8g 34%

Carbohydrates: 59.8g 19%

Dietary Fiber: 9.9g 40%

Sugars: 7.4g

Fat: 13.7g 21%

Saturated Fat: 2.8g 14%

Cholesterol: 5.5mg 2%

Vitamin A Iu: 4716.3IU 94%

Niacin Equivalents: 6.5mg 50%

Vitamin B6: 0.3mg 17%

Vitamin C: 43.2mg 72%

Folate: 113.9mcg 29%

Calcium: 151.9mg 15%

Iron: 4.5mg 25%

Magnesium: 34.3mg 12%

Potassium: 396.5mg 11%

Sodium: 1013.5mg 41%

Thiamin: 0.5mg 47%

Calories From Fat: 123.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.