Multi-Bean Casserole
"Bean casserole with a BBQ flavour"
- Ready In:
- 2hrs
- Ingredients:
- 17
- Serves:
-
8
ingredients
- 2 tablespoons oil
- 3 sliced celery ribs
- 1 chopped large onion
- 1⁄4 teaspoon minced garlic
- 2 (15 1/2 ounce) cans pinto beans
- 1 (16 ounce) can lima beans
- 1 (15 1/2 ounce) can kidney beans
- 1 (15 1/2 ounce) can garbanzo beans
- 1 (15 1/2 ounce) can wax beans
- 1 (14 1/2 ounce) can chopped tomatoes
- 1 (14 1/2 ounce) can vegetable broth
- 1 (6 ounce) can tomato paste
- 1⁄3 cup packed brown sugar
- 1⁄3 cup molasses
- 2 tablespoons Dijon mustard
- 1 tablespoon paprika
- 1 1⁄2 teaspoons ground pepper
directions
- Preheat the oven to 325°F.
- Heat oil in a large pot.
- Add celery, onion and garlic.
- Cook over medium heat, stirring occasionally, until softened, 8-10 minutes.
- Rinse and drain beans.
- Add all the rest of the ingredients to the pot and mix well.
- Bring to the boil.
- Transfer to oven-proof dish if necessary.
- Cover and bake for 75-90 minutes or until bubbly and thickened.
- Slow cooker: Heat on Low for 6-8 hours.
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