Three-Bean Casserole
8 servings
Equipment
Ingredients
- Cooking spray
- 2 medium stalks celery sliced (1 cup)
- 1 medium onion chopped (1⁄2 cup)
- 1 large clove garlic finely chopped
- 2 cups frozen sausage-style soy-protein crumbles from 12-oz package
- 2 cans 21 oz each baked beans (any variety)
- 1 can 15.5 oz lima or butter beans, drained
- 1 can 15 oz dark red kidney beans, drained
- 1 can 8 oz tomato sauce
- 1 tablespoon ground mustard
- 2 tablespoons honey or packed brown sugar
- 1 tablespoon white or cider vinegar
- 1 ⁄4 teaspoon red pepper sauce
Instructions
- Heat oven to 400°F.
- Generously spray 10-inch skillet with cooking spray.
- Add celery, onion and garlic; spray vegetables with cooking spray.
- Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender.
- In ungreased 3-quart casserole, mix vegetable mixture and remaining ingredients.
- Bake uncovered about 45 minutes, stirring once, until hot and bubbly.
- Slow Cooker Directions:
- Substitute 1⁄2 cup ketchup for the tomato sauce; decrease honey to 1 tablespoon.
- Generously spray 10-inch skillet with cooking spray.
- Add celery, onion and garlic; spray vegetables with cooking spray.
- Cook vegetables over medium heat 8 to 10 minutes, stirring occasionally, until crisp-tender.
- In 31⁄2- to 4-quart slow cooker, mix vegetable mixture and remaining ingredients.
- Cover; cook on High heat setting 2 hours to 2 hours 30 minutes to blend flavors.
Notes / Tips / Wine Advice:
Sausage-style soy-protein crumbles flavor this hearty casserole instead of traditional bulk pork sausage. If you can’t find the crumbles, look for soy-protein breakfast sausage links and cut into thin slices or crumble before using.
Nutritional Information
Calories: 370 kcal