Hearty Bean Baked Casserole (Printable View)

Tender beans baked in rich tomato sauce with herbs and a golden crust for a hearty dish.

# Ingredient List:

→ Beans

01 - 2 cans (15 oz each) cannellini or navy beans, drained and rinsed

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced

→ Sauce

04 - 1 can (14 oz) crushed tomatoes
05 - 2 tablespoons tomato paste
06 - 1 tablespoon brown sugar
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon ground black pepper
11 - 1/2 teaspoon salt

→ Topping

12 - 1/2 cup grated cheddar cheese (optional)
13 - 1/2 cup breadcrumbs (optional)

# How to Make It:

01 - Preheat the oven to 375°F (190°C).
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté for 4 to 5 minutes until translucent.
03 - Stir in minced garlic and cook for an additional minute, stirring frequently.
04 - Incorporate tomato paste, smoked paprika, dried thyme, brown sugar, salt, and black pepper. Cook for 1 to 2 minutes until fragrant.
05 - Add crushed tomatoes and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally.
06 - Add the drained beans, stirring to combine. Simmer for another 5 minutes to meld flavors.
07 - Transfer the bean mixture to a lightly greased medium baking dish (approximately 2-quart capacity).
08 - If desired, evenly sprinkle grated cheddar cheese and breadcrumbs over the top.
09 - Bake uncovered for 35 to 40 minutes until the top is bubbling and golden brown.
10 - Remove from the oven and allow the casserole to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It comes together faster than you'd expect, and most of the work happens while the oven does the heavy lifting.
  • The spices are forgiving and you probably have them already, which means zero excuses not to make it tonight.
  • It gets better the next day, so leftovers are genuinely something to look forward to.
02 -
  • Rinse your canned beans thoroughly, or the starch will make your sauce cloudy and the texture grainy instead of silky.
  • Don't skip the browning step where you cook the spices in the tomato paste. That's where all the flavor happens before the tomatoes even arrive.
  • Taste the sauce right before it goes in the oven. The beans are already cooked, so any seasoning needs to be right now, not adjusted later.
03 -
  • If your topping isn't getting as golden as you'd like in the last 5 minutes, slide the baking dish under the broiler for a quick 2 to 3 minutes, but watch it like a hawk so it doesn't burn.
  • Make a double batch and freeze half. Future you will be profoundly grateful when you need dinner in 20 minutes.

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