Haricots Rouges Casserole Casserole of Red Beans

Indulge in the hearty and flavorful charm of the "Haricots Rouges Casserole," a rustic casserole of red beans that is as comforting as it is wholesome. This dish combines tender, slow-cooked dried red beans with a medley of sautéed onion, garlic, carrots, and celery, brought to life with a rich tomato base infused with smoked paprika and thyme. Topped with golden breadcrumbs and optional Parmesan cheese for added depth, this oven-baked casserole develops a satisfying crisp layer that contrasts beautifully with its velvety interior. Perfect for meal prepping or a cozy family dinner, this vegetarian-friendly recipe is packed with plant-based protein and bursts of bold, smoky flavor. Serve it warm with a sprinkle of fresh parsley for a nutritious and comforting main course or side dish that will delight your taste buds.

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 250 grams dried red beans
• 3 tablespoons olive oil
• 1 large onion
• 4 garlic cloves
• 2 medium carrots
• 2 celery stalks
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 500 milliliters vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 100 grams breadcrumbs
• 50 grams Parmesan cheese (optional, for topping)
• 2 tablespoons fresh parsley (for garnish)

Directions

Step 1

Rinse and soak the dried red beans in water overnight, or for at least 8 hours. Drain and rinse before cooking.

Step 2

In a large pot, boil the soaked red beans in fresh water for 45-50 minutes, or until tender but not mushy. Drain and set aside.

Step 3

Preheat your oven to 375°F (190°C).

Step 4

Heat the olive oil in a large oven-safe casserole or skillet over medium heat.

Step 5

Dice the onion, mince the garlic, and chop the carrots and celery into small pieces.

Step 6

Sauté the onion in the olive oil until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 7

Stir in the carrot and celery, cooking for 5-6 minutes until they soften slightly.

Step 8

Add the tomato paste and cook for 1-2 minutes, stirring well to coat the vegetables.

Step 9

Pour in the diced tomatoes and vegetable broth, then add the smoked paprika, dried thyme, bay leaf, salt, and black pepper. Stir well to combine.

Step 10

Fold in the cooked red beans, ensuring they are evenly distributed in the mixture.

Step 11

Simmer the mixture on the stovetop for 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.

Step 12

Evenly sprinkle the breadcrumbs over the top of the casserole. If using Parmesan cheese, sprinkle it over the breadcrumbs.

Step 13

Transfer the casserole to the oven and bake uncovered for 25-30 minutes, or until the top is golden and crispy.

Step 14

Remove the casserole from the oven and let it cool for 5 minutes.

Step 15

Garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(1807.3g)

Amount per serving	% Daily Value*
Calories	2397.8

Total Fat 81.3g	0%
Saturated Fat 21.1g	0%
Polyunsaturated Fat 9.1g
Cholesterol 48mg	0%
Sodium 6629.0mg	0%
Total Carbohydrate 326.2g	0%
Dietary Fiber 66.0g	0%
Total Sugars 52.9g
Protein 109.0g	0%

Vitamin D 0IU	0%
Calcium 1170.5mg	0%
Iron 25.9mg	0%
Potassium 6528.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.6%

Protein: 17.6%

Carbs: 52.8%