Warm Hearth Vegetable Bean (Printable)
Comforting blend of tender vegetables, beans, and spices, perfect for a warm, nourishing meal.
# List of ingredients:
→ Vegetables
01 - 1 large onion, diced
02 - 2 medium carrots, sliced
03 - 2 celery stalks, chopped
04 - 1 red bell pepper, diced
05 - 2 cups diced butternut squash
→ Beans & Grains
06 - 2 cups cooked cannellini or navy beans (or 1 15 oz can, drained and rinsed)
07 - 1 cup cooked brown rice
→ Liquids
08 - 2 cups low-sodium vegetable broth
09 - 1 can (14 oz) diced tomatoes
→ Seasonings
10 - 2 cloves garlic, minced
11 - 1 tsp smoked paprika
12 - 1 tsp dried thyme
13 - 1/2 tsp ground cumin
14 - 1/2 tsp black pepper
15 - 1/2 tsp salt, adjust to taste
→ Garnish
16 - 2 tbsp chopped fresh parsley
# Steps:
01 - Preheat the oven to 375°F.
02 - In a large oven-safe skillet or casserole dish, sauté the onion, carrots, celery, and red bell pepper over medium heat for 5 minutes, adding a splash of vegetable broth to prevent sticking.
03 - Add the butternut squash and minced garlic, cooking for an additional 3 minutes until slightly softened.
04 - Stir in the cooked beans, brown rice, diced tomatoes with their juice, vegetable broth, smoked paprika, dried thyme, ground cumin, black pepper, and salt; mix thoroughly.
05 - Bring the mixture to a gentle simmer, then cover the dish with a lid or foil.
06 - Transfer to the oven and bake covered for 30 minutes until vegetables are tender and bubbling.
07 - Remove the cover, stir gently, and bake uncovered for an additional 10 minutes to reduce excess liquid.
08 - Remove from the oven, sprinkle with chopped fresh parsley, and serve hot.
# Expert Advice:
01 -
- It's naturally low-fat but tastes indulgent, like you're treating yourself without any guilt.
- One-dish meals mean less cleanup, which honestly matters when you're cooking on a weeknight.
- The warm spices and hearty vegetables make it feel like comfort food, even though it's surprisingly light.
02 -
- Don't skip sautéing the vegetables first; it develops flavor and prevents a watery, flat-tasting casserole.
- If you're using an oven-safe skillet instead of a separate casserole dish, make sure the handle is truly oven-safe or wrap it in foil to protect it.
- The liquid will look like a lot at first, but the vegetables release their own moisture and the oven helps reduce everything to the right consistency.
03 -
- If your casserole looks too thick halfway through baking, add more broth a quarter-cup at a time; if it looks too soupy, leave the cover off for the last 15 minutes instead of 10.
- Make this in a Dutch oven if you have one—the heavy sides distribute heat evenly and keep everything from drying out at the edges.