Three Bean Casserole

By dashy_65

Ingredients

• 2 medium (1 C.) carrots, finely chopped
• 2 stalks (1 C.) celery, finely chopped
• 1 large (3/4 C.) onion finely chopped
• 1 (14.5 oz) can stewed tomatoes
• 1 (8 oz) can tomato sauce
• 2 t. dried basil leaves
• 1 (15.5 oz) can dark kidney beans, rinsed, drained
• 1 (15.5 oz) great Northern beans, rinsed, drained
• 1 (15 oz) can black beans, rinsed, drained
• 1/4 C. parsley, chopped

Details

Servings 4

Preparation

Step 1

Spray 4 qt. saucepan or Dutch oven with Pam; add carrots, celery and onion. Cook over medium-high heat, stirring occasionally, until vegetables are crispy tender (6 mins).

Add tomatoes, tomato sauce and basil. Continue cooking, stirring occasionally, until mixture just comes to a boil (2 to 3 mins.).

Reduce heat to low. Add beans and parsley. Cook, stirring gently, until mixture is heated through (6 to 8 mins.). Salt and pepper to taste, if desired.

Reserve half of bean mixture for Rustic Bean Soup.

170 cal, 10g protein, 32g carbs, 535mg sodium