This rustic, hearty bean casserole skips the meat and powers up on heirloom beans, carrots, parsnips, olives and rosemary for a delicious, budget-friendly, vegan, gluten-free dish.
- 1 pound dried heirloom beans (i.e. flageolet, rattlesnake, calypso, or eye of the goat) or great northern beans
- 6 cups water
- 1 cube vegetable bullion
- 2 bay leaves
- ½ teaspoon celery salt
- 3 medium garlic cloves, chopped
- 1 onion, coarsely chopped
- 2 carrots, coarsely sliced
- 1 parsnip, coarsely sliced
- ½ tablespoon extra virgin olive oil
- 1/3 cup Mediterranean olives (i.e., Italian, Greek, Sicilian)
- 4 sprigs fresh rosemary
- Soak beans in water overnight. Drain and rinse the beans and place in a large oven-proof pot or Dutch oven.
- Add water, vegetable bullion, bay leaves, celery salt, and garlic cloves and bring to a boil. Reduce the heat to medium, cover, and simmer for 20 minutes.
- Add onions, carrots and parsnips, cover, and simmer for approximately 1 hour, until beans and vegetables are tender.
- Preheat oven to 375 F.
- Drizzle beans in pot with olive oil and top with olives and rosemary.
- Place pot or Dutch oven on top rack of oven and bake for 10 minutes, uncovered.
- Makes 8 servings (1 1/4 cups each).
- Category: Entree
- Cuisine: Mediterranean, French, American
- Serving Size: 1 serving
- Calories: 197
- Sugar: 7 g
- Sodium: 76.5 mg
- Fat: 1 g
- Saturated Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 12.5 g
- Protein: 13.5 g
- Cholesterol: 0 mg
Keywords: heirloom bean, vegan entree, best vegan entree, vegan bean entree