Bean and Vegetable Casserole
Course
Serves 4-6
This vegetarian casserole will please a crowd with its high fiber and flavor.
Ingredients
Instructions
Preheat oven to 350F degrees.
In a large non-stick pan, heat oil over medium-high heat. Add onion, celery, and green pepper. Cook for 10 minutes or until vegetables soften.
Stir in tomatoes, kidney beans, cannellini beans, barley, parsley, salt, Italian seasoning, and cumin.
Transfer mixture to a 2-to 3 quart casserole that has been sprayed with non-stick cooking spray.
Add boiling water. Cover. Bake at 350 degrees for 1-1/2 hours or until barley is tender and liquid is absorbed.
Nutrition:
Nutrition Facts
5 servings per recipe
Serving size
1/5 of recipe
Amount per serving
Calories
385
% Daily Value*
Total Fat 9.5g12%
Saturated Fat 0.5g3%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 230mg10%
Total Carbohydrate 61.5g22%
Dietary Fiber 15.5g55%
Total Sugars 3g
Includes 0g Added Sugars0%
Protein 16g
Vitamin D 0mcg0%
Calcium 70mg5%
Iron 4mg22%
Potassium 660mg14%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Barbara J Lucchesi ()
I added a cup of water to the 2 and 3/4 water. I used one can of both kinds of beans. Think it would be better with more vegetables. It takes a long time to cut the vegetables. It tastes good and the serving size is large and filling. I do want to know something. Another recipe asks for seedless canned tomatoes. Do they carry them anywhere?
Edwina ()
Sounds good
Denise Pérez ()
A great easy and complete meal. I get to freeze some and spend tue week eating it!! Love it