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–+ servings
top down baked bean casserole with silver spoon and herb cream drizzle

Baked Beans Casserole with Mushrooms and Peppers

Sarah Harper MS, RD, LDN
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Bake Time 30 minutes
Total Time 1 hour 30 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 291 kcal

Equipment

  • pressure cooker optional
  • large skillet or cast iron braiser perfect for sautéing and baking.
  • chefs knife and cutting board
  • measuring cups and spoons
  • wooden spoon or silicone spatula
  • colander
  • Casserole dish or use your cast iron braiser

Ingredients
  

  • 32 oz beans (pinto, black, navy)
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 8 oz mushrooms
  • 1 bell pepper chopped
  • 2 jalapenos
  • 3 cloves garlic, minced

Baked Bean Casserole Sauce

  • 15 oz canned diced tomatoes
  • ¼ cup coconut sugar
  • ¼ cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp cracked black pepper

Instructions
 

  • Beans
  • If using canned: rise and drain beans
    If using dried: In an instant pot, place 6 cups water along with dried beans, bay leaf, and rosemary sprig. Cook beans according to cook time.
    Black Beans: High Pressure for 25min let pressure release naturally for 15min.
    Pinto Beans: High Pressure for 30min let pressure release naturally for 15min.
    Navy Beans: High Pressure for 28min let pressure release naturally for 15min.

Sautee Veggies

  • In a large skillet, heat olive oil.
  • Add onions and cook until softened (about 5min)
  • Add mushrooms, peppers, and jalapeños and cook until tender. (about 8min)
  • Add garlic and cook for 1 minute

Make The Sauce

  • Add tomatoes, ketchup, coconut sugar, mustard, vinegar, smoked paprika, salt, and pepper in a blend. Blend until smooth.

Combine with Beans

  • Combine 32 oz beans of choice with the sauce and veggies until well coated.

Bake

  • Transfer to a greased casserole dish.
    Tip: Sautee veggies in a dutch oven, mix, and baked everything from that pan.
    Bake at 350°F (175°C) for 30 minutes until bubbly and slightly caramelized.

Notes

My Cast Iron Braiser

Nutrition

Calories: 291kcalCarbohydrates: 52gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 414mgPotassium: 918mgFiber: 15gSugar: 11gVitamin A: 980IUVitamin C: 41mgCalcium: 76mgIron: 4mg
Keyword beans
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