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Ingredients 0/10
Why This Recipe Works
Rich in colorful vegetables and protein-rich beans, making it both nutritious and satisfying. It’s vibrant, full of flavor, and perfect for anyone looking to eat healthy without sacrificing taste.
Chef's Cooking Tips
- Use fresh, seasonal vegetables for the best flavor and texture.
- Rinse canned beans well to reduce sodium and improve taste.
- Cook vegetables just until tender to keep their bright colors and nutrients.
- Rinse canned beans well to reduce sodium and improve taste.
- Cook vegetables just until tender to keep their bright colors and nutrients.
Directions
Heat your oven to 350°F (175°C). In a large casserole dish, mix together the black beans, kidney beans, butter beans, lima beans, brown sugar, chopped onion, tomato sauce, celery, vinegar, and mustard powder until everything is well combined. Cover the dish tightly with aluminum foil. Pop it into the oven and let it bake for about an hour. When the time’s up, carefully take it out and give it a good stir before serving.
Serving Inspiration
Serve this dish warm as a main course or as a side to grilled meats or tofu. It also pairs well with rice, quinoa, or crusty bread for a complete meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep it moist.
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