Red Beans and Vegetables Casserole with Egg and Cheese Mixture

This hearty and flavorful Red Beans and Vegetables Casserole is a nutritious, protein-packed meal, ideal for vegetarians and anyone looking for a wholesome, filling dish. Combining the earthy flavors of red beans and a medley of fresh vegetables with a creamy egg and cheese topping, this dish offers a satisfying balance of taste and texture. It’s baked to perfection and can be served with a refreshing yogurt garlic sauce on the side for an added tangy twist. Packed with nutrients from beans, vegetables, and cheese, this casserole makes for a delicious family meal or an impressive potluck dish.

Full Recipe:

Ingredients

For the Red Beans and Vegetables:

• 250g red beans (soaked overnight or canned)
• 1 onion, chopped
• Vegetable oil (for frying)
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 bell pepper, chopped
• 3 tomatoes, chopped
• 7 mushrooms, sliced
• Salt and ground pepper, to taste
• Fresh parsley, chopped
• 1 leek, chopped
• 1 stalk of celery, chopped
• 200g Parmesan cheese, grated

For the Egg and Cheese Mixture:

• 3 eggs
• Salt, ground pepper, dried garlic (to taste)
• 100ml milk
• 150g cheese, grated (mozzarella or cheddar works well)

For the Yogurt Garlic Sauce (Optional):

• 3 tbsp yogurt
• Fresh dill, chopped
• 2 cloves garlic, minced
• Juice of 1/2 lemon
• Salt, to taste

Step-by-Step Instructions

Step 1: Prepare the Red Beans

1. If using dry beans: Soak 250g of red beans in water overnight. The next day, rinse and cook the beans in salted water until tender (about 45 minutes to 1 hour). If using canned beans, rinse and drain them well.
2. Set the cooked beans aside.

Step 2: Sauté the Vegetables

1. Heat a pan over medium heat with a drizzle of vegetable oil. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
3. Add carrots and bell peppers: Add the chopped carrot and bell pepper to the pan. Cook for about 7-8 minutes until they begin to soften.
4. Add mushrooms and tomatoes: Toss in the sliced mushrooms and chopped tomatoes, cooking for another 5 minutes. Season the mixture with salt and pepper to taste.
5. Incorporate beans and herbs: Add the cooked red beans, chopped leek, celery, and fresh parsley to the vegetable mixture. Stir everything together and let it cook for an additional 5 minutes so the flavors meld. Remove from heat.

Step 3: Prepare the Egg and Cheese Mixture

1. In a bowl, whisk 3 eggs with a pinch of salt, ground pepper, and dried garlic.
2. Add milk and cheese: Pour in 100ml of milk and stir in 150g of grated cheese (you can use cheddar or mozzarella for a melty texture). Mix until well combined.

Step 4: Assemble the Casserole

1. Preheat the oven to 180°C (350°F).
2. Layer the vegetables: In a greased casserole dish, spread the bean and vegetable mixture evenly at the bottom.
3. Pour the egg mixture: Gently pour the egg and cheese mixture over the vegetable layer, ensuring it covers the vegetables evenly.
4. Top with Parmesan: Sprinkle the 200g of grated Parmesan cheese over the top for a golden, cheesy crust.

Step 5: Bake the Casserole

1. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the egg mixture has set.
2. Let it rest: Once baked, allow the casserole to rest for 5 minutes before serving. This helps it firm up and makes it easier to slice.

Step 6: Prepare the Yogurt Garlic Sauce (Optional)

1. Mix the sauce ingredients: In a small bowl, combine 3 tablespoons of yogurt, minced garlic, freshly chopped dill, lemon juice, and a pinch of salt.
2. Stir well: Whisk the ingredients until smooth and creamy. Serve this tangy sauce on the side with the casserole for extra flavor.

Cooking Tips

• Using canned beans: If you’re short on time, canned red beans can be used instead of cooking them from scratch. Just make sure to drain and rinse them well.
• Vegetable variations: Feel free to add other vegetables you have on hand, such as zucchini, spinach, or corn, to make the dish even more versatile.
• Cheese options: While Parmesan and cheddar are suggested, you can use other types of cheese like gouda, Monterey Jack, or even feta for a different flavor profile.
• Gluten-free option: For a gluten-free version, ensure the cheese and all seasonings are gluten-free, as some may contain traces of gluten.

Cooking Tips

• Using canned beans: If you’re short on time, canned red beans can be used instead of cooking them from scratch. Just make sure to drain and rinse them well.
• Vegetable variations: Feel free to add other vegetables you have on hand, such as zucchini, spinach, or corn, to make the dish even more versatile.
• Cheese options: While Parmesan and cheddar are suggested, you can use other types of cheese like gouda, Monterey Jack, or even feta for a different flavor profile.
• Gluten-free option: For a gluten-free version, ensure the cheese and all seasonings are gluten-free, as some may contain traces of gluten.

Nutritional Facts (Per Serving)

• Calories: 340 kcal
• Protein: 20g
• Carbohydrates: 35g
• Fat: 14g
• Fiber: 8g
• Sodium: 670mg
• Calcium: 210mg

FAQs

1. Can I make this dish vegan?
   • Yes, you can substitute the eggs and cheese with vegan alternatives. Use a plant-based cheese and an egg replacer like silken tofu or flax eggs.
2. How do I know when the casserole is done?
   • The casserole is ready when the top is golden brown, and the egg mixture has set in the middle. You can test by inserting a toothpick into the center; if it comes out clean, it’s done.
3. Can I make the casserole ahead of time?
   • Yes, you can prepare the bean and vegetable mixture a day ahead and store it in the fridge. When ready to bake, simply assemble with the egg and cheese mixture and bake as directed.
4. What can I serve with this casserole?
   • This dish pairs well with a fresh green salad, garlic bread, or steamed vegetables. You can also serve it with a side of the yogurt garlic sauce for an extra layer of flavor.

this Recipe

Red Beans and Vegetables Casserole with Egg and Cheese Mixture

Recipe card for Red Beans and Vegetables Casserole with Egg and Cheese Mixture.

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Course: Breakfast

Ingredients Method

Ingredients

  

Ingredients

• 250g red beans soaked overnight or canned
• 1 onion, chopped
• Vegetable oil for frying
• 3 cloves garlic, minced
• 1 carrot, chopped
• 1 bell pepper, chopped
• 3 tomatoes, chopped
• 7 mushrooms, sliced
• Salt and ground pepper, to taste
• Fresh parsley, chopped
• 1 leek, chopped
• 1 stalk of celery, chopped
• 200g Parmesan cheese, grated

Method

 

Preparation

1. If using dry beans: Soak 250g of red beans in water overnight. The next day, rinse and cook the beans in salted water until tender (about 45 minutes to 1 hour). If using canned beans, rinse and drain them well.
2. Set the cooked beans aside.
3. Heat a pan over medium heat with a drizzle of vegetable oil. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add garlic: Stir in the minced garlic and cook for another minute until fragrant.
5. Add carrots and bell peppers: Add the chopped carrot and bell pepper to the pan. Cook for about 7-8 minutes until they begin to soften.
6. Add mushrooms and tomatoes: Toss in the sliced mushrooms and chopped tomatoes, cooking for another 5 minutes. Season the mixture with salt and pepper to taste.
7. Incorporate beans and herbs: Add the cooked red beans, chopped leek, celery, and fresh parsley to the vegetable mixture. Stir everything together and let it cook for an additional 5 minutes so the flavors meld. Remove from heat.
8. In a bowl, whisk 3 eggs with a pinch of salt, ground pepper, and dried garlic.
9. Add milk and cheese: Pour in 100ml of milk and stir in 150g of grated cheese (you can use cheddar or mozzarella for a melty texture). Mix until well combined.
10. Preheat the oven to 180°C (350°F).
11. Layer the vegetables: In a greased casserole dish, spread the bean and vegetable mixture evenly at the bottom.
12. Pour the egg mixture: Gently pour the egg and cheese mixture over the vegetable layer, ensuring it covers the vegetables evenly.
13. Top with Parmesan: Sprinkle the 200g of grated Parmesan cheese over the top for a golden, cheesy crust.
14. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the egg mixture has set.
15. Let it rest: Once baked, allow the casserole to rest for 5 minutes before serving. This helps it firm up and makes it easier to slice.
16. Mix the sauce ingredients: In a small bowl, combine 3 tablespoons of yogurt, minced garlic, freshly chopped dill, lemon juice, and a pinch of salt.
17. Stir well: Whisk the ingredients until smooth and creamy. Serve this tangy sauce on the side with the casserole for extra flavor.

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