Southern Bean Casserole

Square overhead shot of a pan of bean casserole on a wooden dinner table.

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5 from 2 votes

Easy Southern comfort food with a vegetarian twist, and it's ready in 30 minutes!

Course Dinner

Cuisine American, Southern

Keyword baked bean casserole, bean casserole, bean casserole recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 238kcal

Author Blair Lonergan

Equipment

12 inch cast iron skillet or braiser

Ingredients

1 tablespoon olive oil
1 small red onion, diced (about 1 cup)
1 stalk celery, diced
¼ cup finely diced carrots
2 cloves garlic, minced
1 (15 ounce) can fire-roasted diced tomatoes (not drained)
1 tablespoon packed light brown sugar
1 teaspoon kosher salt
1 teaspoon chili powder
1 teaspoon dry mustard
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon cayenne pepper (omit for a mild dish, or increase for a spicier dish)
1 (16 ounce) can vegetarian baked beans, not drained
1 (16 ounce) can pinto beans (or other beans of choice), drained and rinsed
5 ounces greens (such as collard greens, turnip greens, kale, or baby spinach), stems removed and chopped
1 tablespoon water
1 teaspoon apple cider vinegar
1 teaspoon soy sauce or tamari (or I use Worcestershire sauce for a non-vegetarian option)
2 cups (about 8 ounces) grated Colby Jack cheese (or sub with grated cheddar cheese)
Optional garnish: chopped fresh parsley or other herbs; sliced green onion

Instructions

Preheat the oven to 400°F. In a large cast iron skillet (or other oven-proof skillet) over medium-high heat, heat the oil. Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables start to soften, about 5-7 minutes. Add the garlic and cook for 1 more minute.
Stir in the tomatoes (with their juices), brown sugar, kosher salt, chili powder, dry mustard, smoked paprika, cumin, and cayenne. Add the beans; bring to a simmer.
Stir in the greens, water, vinegar, and Worcestershire sauce; cook until the greens are tender, about 5-7 minutes for heartier greens like collards and kale, or almost instantly for baby spinach. Remove from the heat. Taste and season with salt and pepper, if necessary.
Sprinkle cheese on top.
Transfer the skillet to the oven. Bake for 5-10 more minutes, until the cheese melts and the filling is hot and bubbly. If you like the top more browned and crisp, place it under the broiler for 1-2 minutes (don’t walk away – keep an eye on it)! Garnish the casserole with chopped fresh parsley or other herbs for a bright, flavorful finishing touch.

Notes

To keep the dish vegetarian, look for baked beans that are labeled "vegetarian" and use soy sauce or tamari instead of Worcestershire sauce.

If you don't have a cast iron skillet or other oven-proof skillet, transfer the bean mixture to an 11 x 7-inch or 9 x 13-inch baking dish before adding the cheese on top.

You'll know the casserole is done when the filling is hot and bubbly and the cheese is melted and golden.

Make-Ahead: Assemble the casserole in advance, but do not bake. Cover with aluminum foil and refrigerate for up to 3 days, or freeze for up to 3 months. When ready to enjoy, cover with foil and bake until the filling is hot and bubbly. Remove the cover and transfer the dish to the broiler as instructed.

Three-Bean: Use a combination of baked beans, pinto beans, and kidney beans.

Five-Bean: Add black beans and navy beans.

To serve a crowd, double all of the ingredients and bake in two separate 9 x 13-inch pans or in one very deep dish. Extend the baking time, as necessary.

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