Spicy Three-Bean Casserole Recipe | Healthy & Flavorful

Hot Three-Bean Casserole

YIELD Makes 12 servings

Chick-peas and kidney beans add soluble fiber to this spicy side-dish casserole.

INGREDIENTS

2 tablespoons olive oil 1 cup coarsely chopped onions 1 cup chopped celery 2 cloves garlic, minced 1 can (about 15 ounces) chickpeas, rinsed and drained 1 can (about 15 ounces) kidney beans, rinsed and drained 1 cup coarsely chopped tomato 1 can (8 ounces) tomato sauce 1 cup water 1 to 2 jalapeño peppers,* minced 1 tablespoon chili powder 2 teaspoons sugar 1‑1/2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon dried oregano 1/4 teaspoon black pepper 2‑1/2 cups (10 ounces) frozen cut green beans Fresh oregano for garnish (optional) *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Heat oil in large skillet over medium heat until hot. Add onions, celery and garlic. Cook and stir 5 minutes or until onions are translucent.
2. Add remaining ingredients except green beans and oregano. Bring to a boil. Reduce heat and simmer, uncovered, 20 minutes. Add green beans. Simmer, uncovered, 10 minutes or until beans are tender. Garnish with fresh oregano.

This recipe appears in: Vegetable Side Dish NUTRITIONAL INFORMATION: Serving Size: 1/2 cup casserole Sodium 521 mg Protein 6 g Fiber 6 g Carbohydrate 20 g Saturated Fat <1 g Total Fat 3 g Calories from Fat 24 % Calories 118 DIETARY EXCHANGE: Vegetable 1 Starch 1 Fat 1/2