Mixed Bean & Veggie Bake
Easy to prepare, this satisfying root vegetable and mixed bean dish is the perfect side for any meal!
Servings 6 servings
Calories 142
Ingredients
- 1 cup (250 mL) canned mixed beans, drained & rinsed (see notes)
- 3 cups (750 mL) whole red mini potatoes, cut in half unless really small
- 1 red onion, sliced
- 1 small turnip, peeled & cubed
- 2 carrots, peeled & bias cut
- 1 tsp (5 mL) thyme
- 1 tsp (5 mL) marjoram (see notes)
- 1/2 tsp (2 mL) pepper
- 1/2 cup (125 mL) water
- 2 Tbsp (30 mL) balsamic vinaigrette salad dressing
Instructions
- 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.
Notes
- A 19 oz (540 mL) can of mixed beans, drained and rinsed, yields 2 cups (500 mL) cooked mixed beans. Use one cup for this recipe and save the other cup to add to soups, salads, casseroles, you name it!
- Feel free to use any type of cooked pulse like chickpeas, white beans, kidney beans or black beans instead of the mixed beans.
- You can substitute oregano if you don't have marjoram!
Nutrition
Serving Size: 0.166666666667of recipe | Calories: 142 | Total Fat: 3g | Saturated Fat: 1g | Carbohydrate: 25g | Fibre: 4g | Sugars: 3g | Protein: 5g | Sodium: 28mg | Potassium: 541mg | Iron: 2mg