Receta Thanksgiving Bean Casserole
Filed in Vegan/Vegetarian on November 23, 2014 with no comments
Vegetarians enjoy the flavors of Thanksgiving too! This bean casserole is a little bit sweet, a little bit savory, a whole lot festive – and can be made ahead.
Preparing the bean casserole.
Any vegetarians coming to your house for Thanksgiving dinner this year? How about diabetics? The traditional meal, while full of celebratory foods, is not always a good choice for either vegetarians or diabetics. And for those vegetarians who are also watching their carb intake, Thanksgiving can almost seem cruel!
I personally have never liked the vegetarian turkey analogs, although I know many people who do. But to me, it still has a texture too close to the actual bird. So for years I have been making an extra non-traditional vegetarian meal for the feast. This year though, I am also watching how many carbs I ingest. So I decided to get creative and make a bean casserole that had all of the great Thanksgiving herb flavors, but was lower in active carbs and high in protein.
The casserole will make a great main course for the vegetarians in your house, a low-carb side dish for the diabetics, and just a tasty addition for the meat eaters. Plus, it can be made ahead and either frozen or refrigerated, then heated up before the meal. What if you are serving vegans this year? This casserole will work then too – just replace the honey with agave or brown rice syrup or molasses.
Baked bean casserole.
Thanksgiving Bean Casserole Author: Renee Pottle Cuisine: American Recipe type: Vegetarian Main Dish Prep time: 2 hours Cook time: 90 mins Total time: 3 hours 30 mins
2 cups dried Great Northern beans Parmesan cheese rind (optional) 1 sprig fresh rosemary 2 sprigs fresh thyme 2 large apples, cored and chopped 1 cup peeled, chopped winter squash ⅓ cup honey 1 small green bell pepper,chopped 1 - 3 inch piece of a large leek, chopped 1 Tbsp olive oil A pinch of dried, rubbed sage Salt and pepper to taste
Rinse beans and place them in a large pot with the cheese rind, rosemary, and thyme. Cover with water. Bring to a boil. Reduce heat and gently simmer until beans are tender, about 2 hours. Drain beans and discard the herb sprigs and cheese rind. Return beans to the pot. Add honey, apples and squash. Heat olive oil in a small frying pan. Saute the leek and bell pepper in olive oil until tender. Add to the bean mixture. Add a pinch of sage and salt and pepper. Stir gently to combine. Spoon into a bean pot or 3 quart casserole dish. Add 1 cup of water. Cover and bake at 325 degrees for 60 - 90 minutes or until vegetables are cooked through. 3.2.2885
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About the Author
Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.