Delicious Three-Bean Casserole: A Hearty, Flavorsome Recipe with Black, Pinto, and Kidney Beans
Ingredients:
- 1 can of black beans, drained and rinsed
- 1 can of pinto beans, drained and rinsed
- 1 can of kidney beans, drained and rinsed
- 1 large onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 2 tsp chili powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp oregano
- 14 oz can of diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 1 cup vegetable broth
- 1 cup shredded cheddar cheese
- Salt and pepper to taste
- Optional toppings: sour cream, green onions, and cilantro
Instructions:
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Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish or a deep casserole dish.
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In a large bowl, mix together the black beans, pinto beans, and kidney beans. Pour them into the prepared baking dish.
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In a skillet over medium heat, sauté the onion and bell pepper until they become soft, about 5 minutes. Add the minced garlic, chili powder, cumin, paprika, oregano, and cook for another minute.
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Add the diced tomatoes, corn, vegetable broth, and salt and pepper to the skillet. Stir to combine and then pour the mixture over the beans in the baking dish.
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Sprinkle the shredded cheddar cheese evenly on top of the casserole.
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Cover the casserole dish with foil, and bake for 25 minutes. Then, remove the foil, and bake for an additional 15-20 minutes, or until the cheese is melted and slightly golden.
- Let the casserole cool for a few minutes before serving. Top with your choice of sour cream, green onions, and cilantro, if desired.
Serve this delicious hearty Three-Bean Casserole as a main dish or a side to complement any meal. Enjoy the blend of flavors and heartiness from the mix of black, pinto, and kidney beans, plus the added crunch from the corn and chewy textures from the onion and bell pepper.
