Spanish Beans
Recipe: #34336
February 17, 2020
Categories: Beans, Oven Bake, Gluten-Free High Fiber, No Eggs, Spicy, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.