Triple Bean Casserole (vegan) (bacon option)

Cook together. Eat together.
Our favorite bean casserole made fresher and more healthy.

I can still remember when my mom found the bean pot recipe and passed it on to me. She was pretty excited about how easy it was to make and how great it tasted.

Up until she found that recipe, my grandma would sometimes make beans for a backyard barbecue or a camping trip. She had two favorite recipes that I still like to make, but they take a couple of days.

When you make beans from scratch, it involves soaking the dry beans overnight and cooking them for hours the next day. Grandma’s recipes are still some of my favorites, and I’ll have to share them with you sometime. 

But this bean pot recipe only takes a few minutes to prep and about an hour to bake or can be made in a slow cooker for 4 hours. Mom’s recipe is loaded with three types of canned beans, uses a few simple additions to make it a little sweet and a little tangy, and has lots of spices with the overture of bacon.

We’ve updated the original to be vegan and to use fewer highly processed ingredients.

It’s perfect for backyard barbecues, Fourth of July, Labor Day, Father’s Day. I used to make it ahead and take it on camping trips.

Long ago, this became my husband’s go-to for the office holiday potluck. He loves the recipe and realized it was easy to throw together and refrigerate the night before, then transport it in the crockpot to the office. Once he’s at the office, he plugs the crockpot in on high, and it’s ready in time for the party.

This year he took this recipe and came home with the crockpot pretty much empty. A good sign.

Taste Test Kitchen

We’ve made the recipe vegan by opting out of the bacon and the canned pork and beans (there’s always the option to add the bacon if you prefer). To make it fresher and healthier, we added a few extra steps to measure in spices instead of the highly processed chili beans, pork and beans, and salt and pepper blends called for in the original recipe. We cut back slightly on the sugar, and you cannot tell the difference.

It’s nice to finally share this with you guys because it’s been in our family for years. We truly love it and more so now that we’ve updated it.

~ Lee

bean casserole, bean pot casserole, vegan, dairy free, gluten free

recipes

American

Yield: 8-10 servings

Author: Burnt Toast Food Blog

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Triple Bean Casserole (vegan) (bacon option)

With loads of flavor, this triple-bean casserole is a favorite for barbecues, camping trips, and family dinners. We love to make it in a crockpot to take to potlucks. Great for a crowd. We've changed up an old recipe to use fresh spices, reduced sugar and less-processed ingredients.

prep time: 20 Mcook time: 1 H & 15 Mtotal time: 1 H & 35 M

ingredients:

• 4 tablespoons olive oil
• 2 or 3 medium onions, chopped
• 1 medium carrot, chopped
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 tablespoon chile powder
• 1 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon coriander
• 1/2 teaspoon paprika (sweet and spicy)
• 1/4 teaspoon turmeric (optional)
• 1/4 teaspoon cinnamon
• 1 16-ounce can white beans (corona, navy, or great northern), reduced sodium
• 1 16-ounce can kidney beans, reduced sodium
• 1 16-ounce can pinto or pinquito beans, reduced sodium
• 2 tablespoons brown sugar
• 1/2 cup ketchup (without high fructose corn syrup)
• 3 tablespoons vinegar
• 1 tablespoon prepared mustard
• 1 tablespoon tomato paste
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 6-8 slices bacon (optional)

instructions:

How to cook Triple Bean Casserole (vegan) (bacon option)

1. Preheat oven to 350°.
2. Measure the spices – chile powder, cumin, oregano, coriander, paprika, turmeric and cinnamon – into a small bowl and set aside.
3. In a large skillet, saute onions in oil about 2 minutes. Add the carrot and celery and saute until onion is soft and translucent (not browned). Add garlic and saute 1-2 minutes more. Add spices and stir until fragrant, about 1 minute. Remove from the heat.
4. Drain and rinse each can of beans. Mix the sauteed vegetables, beans, and remaining ingredients in an ovenproof casserole dish (such as a 13” x 9” glass baking dish) or a Dutch oven. Bake uncovered for 60-75 minutes. Or bake covered in crockpot on high for 4 hours.
5. Serve hot and enjoy.

NOTES:

Can be made ahead the day before and reheated. Flavors develop more, so if you have time this is a great method to use. There are two options if you want to add bacon. One, lay three strips uncooked bacon on top of the casserole just before baking. The bacon will cook along with and add flavor to the beans. Or, to allow for both vegans and bacon lovers, cut up and fry 6-8 strips separately while the bean casserole bakes. Serve alongside the bean casserole for people to use as a topping. We used corona beans, which have a mild taste and meaty texture that our family enjoys. It's good to use canned ingredients, such as beans with reduced or no added sodium so that you don't get a lot of highly processed ingredients and high sodium content. Then add your own salt as needed to taste, which usually ends up being less sodium.

Burnt Toast Food Blog, 2020

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