Name: Mixed Bean & Veggie Casserole
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 cup (250 mL) canned mixed beans, drained & rinsed (see notes)9-bean soup mix; 1 red onion, sliced (sliced); 1 small turnip, cubed; 2 carrots, peeled & bias cut; 1 tsp (5 mL) marjoram; 1 tsp (5 mL) thyme; 1/2 tsp (2 mL) pepper; 1/2 cup (125 mL) water; 2 Tbsp (30 mL) balsamic vinaigrette salad dressing

Nutrition

Serving Size: 0.166666666667 of recipe Calories: 142 Total Fat: 3 g Saturated Fat: 1 g Carbohydrate: 25 g Fibre: 4 g Sugars: 3 g Protein: 5 g Sodium: 28 mg Potassium: 541 mg Iron: 2 mg

Ingredients

1 cup (250 mL) canned mixed beans, drained & rinsed (see notes)9-bean soup mix
1 red onion, sliced sliced
1 small turnip, cubed
2 carrots, peeled & bias cut
1 tsp (5 mL) marjoram
1 tsp (5 mL) thyme
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) water
2 Tbsp (30 mL) balsamic vinaigrette salad dressing

Directions

Preheat oven to 400°F (200°C).
Place mixed beans and vegetables into heavy casserole dish. Add spices and mix well to evenly distribute seasonings. Add water. Cover and place in preheated oven and cook for about 45 minutes.
Remove casserole from oven and mix in balsamic vinaigrette dressing.
Return to the oven and cook for about 15 minutes or until vegetables are just soft and water has been absorbed.

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Mixed Bean & Veggie Casserole

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