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Red Beans and Vegetables Casserole with Egg and Cheese Mixture finished dish

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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