Casserole of black beans, carrots, and celery. Worth the time it takes to prepare. Great topped with sour cream.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Rinse beans. Place in a large pot and cover with water. Bring to a boil. Remove from heat, cover, and let stand 1 hour. Rinse beans again and add fresh water to cover.

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  • Add red onion, garlic, celery, carrots, salt, pepper, bay leaves, oregano, and parsley. Bring to a boil. Reduce heat and simmer covered, over low heat for 2 hours. Stir occasionally.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Remove bay leaves and place bean mixture into a 3 quart casserole pan. Stir in butter. Mix thoroughly. Cover and bake for 1 hour (until beans are tender).

Nutrition Facts

267.5 calories; 13 g protein; 40.6 g carbohydrates; 15.3 mg cholesterol; 358.7 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2003
My husband and I really liked this casserole. My 3 year old ate it too. I used canned black beans and skipped all the long soaking and cooking times. It worked well. Read More
(20)

Most helpful critical review

Rating: 2 stars
04/04/2003
Not bad just bland. I wouldn't add the carrots or celery until the baking time. We ended up using this as a filler for our halibut tacos. Too time consuming. I won't make this again. Read More
(6)
15 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/06/2003
My husband and I really liked this casserole. My 3 year old ate it too. I used canned black beans and skipped all the long soaking and cooking times. It worked well. Read More
(20)
Rating: 5 stars
10/06/2003
My husband and I really liked this casserole. My 3 year old ate it too. I used canned black beans and skipped all the long soaking and cooking times. It worked well. Read More
(20)
Rating: 2 stars
04/04/2003
Not bad just bland. I wouldn't add the carrots or celery until the baking time. We ended up using this as a filler for our halibut tacos. Too time consuming. I won't make this again. Read More
(6)
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Rating: 5 stars
02/24/2003
Great vegetarian dish. Especially good with rice and cheese. Read More
(5)
Rating: 3 stars
04/04/2003
The flavor was great however I had to double the salt for my taste. I would reccomend not adding the celery onions and carrots until just before gettting ready to bake. I only waited until it had simmered 1 hour and they were mush. Read More
(5)
Rating: 5 stars
10/22/2005
This is a fantastic meal in one and the taste is amazing. I have made this several times and my husband who is a "junk food" eater actually started requesting it. Its heart healthy and diet friendly and has lots of fiber with a dollop of light sour cream its a fantastic breakfast for us to switch up from oatmeal or egg whites and potatoes obrien. Read More
(4)
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Rating: 5 stars
08/27/2005
Good - but needed some jazzin up. I used rinsed can black beans and kept vegetables crisp- added cheese and sour cream and it was great. Used this as a dip also. Read More
(4)
Rating: 3 stars
04/04/2003
This dish tasted even better when reheated rather then just out of the oven. I enjoyed it but my hubby did not care for it to much. It packs well for the lunchbox. Read More
(3)
Rating: 3 stars
06/13/2006
I made these on the stove top. They were ok but really boring. I suppose we are just used to black beans with jalapeno lime juice cilantro cumin etc. Would make again but only with these adjustments. Thanks anyway. Read More
(3)
Rating: 5 stars
03/28/2004
You can add any crunchy veges - like i added bell peppers - this is great and healthy Read More
(2)