Spanish Beans

6
Servings
2.75h
Prep Time
1.75m
Cook Time
2h 47m
Ready In


"A more flavorful variant of this vegetarian recipe would use a small minced garlic clove instead of the garlic powder. Also, instead of the red sweet pepper, green pepper with 2 tablespoons of minced pimiento can be substituted."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (548.3 g)
  • Calories 323.2
  • Total Fat - 7.1 g
  • Saturated Fat - 3.3 g
  • Cholesterol - 25.4 mg
  • Sodium - 709.9 mg
  • Total Carbohydrate - 36.9 g
  • Dietary Fiber - 3.9 g
  • Sugars - 2.7 g
  • Protein - 28.3 g
  • Calcium - 322.6 mg
  • Iron - 4.5 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.3 mg

Step 1

Add beans and crushed red pepper to water. Bring to a boil, boil 2 minutes, cover, then remove from heat and let stand 1 hour.

Step 2

Drain beans and save 2/3 cup of the liquid.

Step 3

Sprinkle beans with chili powder and garlic powder.

Step 4

Add reserved liquid.

Step 5

Sauté onions, celery, and red bell pepper in hot olive oil until onions just start to brown, about 3 minutes.

Step 6

Add beans, olives, and ½ of the cheese to the vegetables and mix well.

Step 7

Pour into 3-quart casserole.

Step 8

Sprinkle remaining cheese over beans.

Step 9

Bake covered at 375' F. until bubbly, about 30 minutes.

Step 10

Serve over rice (optional).

Tips & Variations


No special items needed.

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