Multi-Bean Casserole

By á-3286

Calories: 220
Protein: 13 g
Carb: 40 g
Fat: 3 g

Ingredients

• 1 Tbsp olive oil
• 2 medium (1 cup) carrots, chopped
• 2 celery stalks, chopped
• 1 onion, chopped
• 1 tsp finely chopped fresh garlic
• 1/4 cup chopped fresh parsley
• 1 (14.5 oz) can stewed tomatoes
• 1 (8 oz) can tomato sauce
• 2 Tbsp chopped fresh basil leaves
• 2 bay leaves
• 1/4 tsp coarsely ground pepper
• 1 (16 oz) can lima beans, rinsed, drained
• 1 (15.5 oz) can kidney beans, rinsed, drained
• 1 (15.5 oz) can white beans, rinsed, drained
• 1 (15 oz) can black beans, rinsed, drained

Preparation

Step 1

1. In saucepan, haet oil; add carrots, celery, onion and garlic. Cook over medium high heat, stirring occasionally, until vegetables are crisply tender (4 to 6 mins). Add parsley, tomatoes, tomato sauce, basil, bay leaves, and pepper.
2. Continue cooking, stirring occasionally, until mixture just comes to a boil (3 to 5 mins). Reduce heat to low; add beans. Cover; continue cooking, gently stirring occasionally, 15 mins. Uncover; continue cooking, gently stirring occasionally, until sauce is slightly thickened ( 10 to 12 mins).