Baked Three-Bean Casserole with Smoky Tomato Sauce

Name: Baked Three-Bean Casserole with Smoky Tomato Sauce
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6 servings
Cuisine: American
Ingredients: 15 oz kidney beans; 15 oz pinto beans; 15 oz black beans; 14 oz fire-roasted diced tomatoes; 2 tbsp tomato paste; 1 tsp smoked paprika; 2 cloves garlic; 2 tbsp olive oil; 1/2 cup bread crumbs; 2 tbsp parsley; 1/2 tsp salt; 1/4 tsp black pepper

A comforting one-dish meal featuring kidney, pinto, and black beans simmered in a smoky tomato sauce, topped with a golden breadcrumb crust for a satisfying weeknight dinner.

Cuisine: American

Category: One Pot

Prep: 20 minutes. Cook: 40 minutes.

Serves 6.

Ingredients

15 oz kidney beans
15 oz pinto beans
15 oz black beans
14 oz fire-roasted diced tomatoes
2 tbsp tomato paste
1 tsp smoked paprika
2 cloves garlic
2 tbsp olive oil
1/2 cup bread crumbs
2 tbsp parsley
1/2 tsp salt
1/4 tsp black pepper

Instructions

Step 1: Preheat oven to 375°F. In a large bowl, combine drained beans, fire-roasted tomatoes, tomato paste, smoked paprika, minced garlic, olive oil, salt, and black pepper; mix until evenly distributed.
Step 2: Transfer bean mixture to a 9x13-inch baking dish and spread into an even layer. Cover with aluminum foil and bake for 25 minutes.
Step 3: Uncover and sprinkle bread crumbs and chopped parsley over the top. Bake uncovered for 15-20 minutes until the top is golden and sauce is bubbling around the edges.
Step 4: Remove from oven and let rest for 10 minutes before serving to allow flavors to meld.