Go Back
–+ servings
Three Beans Bake with Tomato and Beef
Print Recipe
No ratings yet

Three Beans Bake with Tomato and Beef

Author: Marinka
This one pot dish is easy to make, full of flavor and texture and good for you at the same time. You don't need a slow cooker or a pressure cooker to make this Three Beans Bake with Tomato and Beef. It is not as heavy as the name might make you think.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Pin Recipe Facebook
Servings: 2 people

Ingredients

  • 1.5 ounces onion about 1/4 onion
  • 1/2 clove garlic
  • 3.5 ounces green bell pepper 1/2 bell pepper
  • 1 tablespoon olive oil
  • 8 ounces ground beef
  • 8 ounces mushrooms
  • 5 ounces tomatoes
  • 2.5 ounce red beans
  • 2.5 ounce white beans
  • 2.5 ounce black beans
  • 2 tablespoons tomato paste
  • 3 teaspoons chili powder
  • salt and pepper
  • parsley

Instructions

  • Chop the onion and bell pepper. Half or quarter the tomatoes and mushrooms. Chop the onions and bell pepper, half the tomatoes and quarter or slice the mushrooms. Mince the garlic and finely chop the parsley.
  • Heat the olive oil in a Dutch oven and add the onion, bell pepper and garlic. Cook until translucent. Add the ground beef and cook the meat by breaking it into smaller pieces. Transfer to a plate.
  • Transfer the mushrooms into the same Dutch oven and saute until the mushrooms release all their moisture and turn golden brown and tender.
  • Add the tomatoes, and three beans, tomato paste and chili powder. Add aquafaba (NOTE 1) to reach the consistency your like.
  • Allow the three beans bake to warm on low temperature for approx.10 minutes. No need to cook on high temperature; all you want is everything to become warm and the flavors to blend into the ingredients.
  • Add salt and pepper to taste and add freshly chopped parsley. Divide the bake in 2 separate bowls or dishes.

Notes

  1. The liquid in a can of beans is called aquafaba.

Nutrition

Calories: 594kcal | Carbohydrates: 45g | Protein: 37g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Sodium: 268mg | Fiber: 14g | Sugar: 8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram