Bean Eggplant Tomato Casserole Recipe Recipe

Name: Bean Eggplant Tomato Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb kidney beans soaked overnight; 2 x onion minced; 4 x cloves garlic chopped; 2 x green peppers minced; 84 ounce minced tomatoes (3-28 ounce cans); 2 tsp oregano; 1 tsp thyme; 2 x bay leaves; 1/4 tsp cayenne; 2 x eggplants

Servings: persons

1 lb kidney beans soaked overnight
2 x onion minced
4 x cloves garlic chopped
2 x green peppers minced
84 ounce minced tomatoes (3-28 ounce cans)
2 tsp oregano
1 tsp thyme
2 x bay leaves
1/4 tsp cayenne
2 x eggplants

1
Soak and cook the beans.
2
Drain off excess liquid.
3
In a second pot, bring the onion, garlic, green pepper, tomatoes and seasonings to a boil and simmer for 10 min.
4
Dice the eggplant and add in it.
5
Stir in the cooked beans and simmer 20 min.
6
Notes: Substitute 2 Tablespoons of fresh oregano for the dry, or possibly 1 Tablespoons thyme.
7
This goes together very quickly with a pressure cooker.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb kidney beans soaked overnight, 2 x onion minced, 4 x cloves garlic chopped, 2 x green peppers minced, and more.

Yes, Bean Eggplant Tomato Casserole Recipe falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bean Eggplant Tomato Casserole Recipe

How did you like this recipe?

Frequently Asked Questions