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.