Bean and Vegetable Casserole

Bean and Vegetable Casserole

November 15, 2016
Bean and Vegetable Casserole for diverticulitisBean and Vegetable Casserole for diverticulitis
Serves 4-6

This vegetarian casserole will please a crowd with its high fiber and flavor.


  • 3 Tablespoons
    vegetable oil
  • 1
    large onion, chopped
  • 2
    celery stalks, chopped
  • 1
    medium green pepper, seeded and diced
  • 2
    medium tomatoes, seeded and chopped
  • 2 Cups
    red kidney beans, drained and rinsed
  • 1 Cup
    cannellini beans, drained and rinsed
  • 1 Cup
  • 2/3 Cups
    Italian parsley, chopped
  • 1/2 Teaspoon
  • 1 Teaspoon
    Italian seasoning
  • 1 Teaspoon
  • 1 3/4 Cup
    boiling water


  1. Preheat oven to 350F degrees.

  2. 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.

  3. Stir in tomatoes, kidney beans, cannellini beans, barley, parsley, salt, Italian seasoning, and cumin.

  4. Transfer mixture to a 2-to 3 quart casserole that has been sprayed with non-stick cooking spray.

  5. Add boiling water. Cover. Bake at 350 degrees for 1-1/2 hours or until barley is tender and liquid is absorbed.


  1. 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?

  2. Edwina


    Sounds good

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