Black Bean Casserole

Black Bean Casserole

12 Reviews 1 Pic
CVERNSMITH
Recipe by  CVERNSMITH

“Casserole of black beans, carrots, and celery. Worth the time it takes to prepare. Great topped with sour cream.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover.
  2. Add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer covered, over low heat for 2 hours. Stir occasionally.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Remove bay leaves and place bean mixture into a 3 quart casserole pan. Stir in butter. Mix thoroughly. Cover and bake for 1 hour (until beans are tender).

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Reviews (12)

Rate This Recipe
SVPORTER
20

SVPORTER

My husband and I really liked this casserole. My 3 year old ate it too. I used canned black beans and skipped all the long soaking and cooking times. It worked well.

RACHEL1070
6

RACHEL1070

Not bad just bland. I wouldn't add the carrots or celery until the baking time. We ended up using this as a filler for our halibut tacos. Too time consuming. I won't make this again.

GRAMMY001
5

GRAMMY001

The flavor was great, however, I had to double the salt for my taste. I would reccomend not adding the celery, onions and carrots until just before gettting ready to bake. I only waited until it had simmered 1 hour and they were mush.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 267 cal
  • 13%
  • Fat
  • 6.7 g
  • 10%
  • Carbs
  • 40.6 g
  • 13%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 359 mg
  • 14%

Based on a 2,000 calorie diet

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Five Bean Casserole

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Cheesy Black Bean Casserole