I think I've found it with the Hot 3 Bean Casserole from The Vegetarian Bible. I love this recipe and I do plan to make good use of it! I can see taking it to pitch-ins or family dinners. It is totally wheatless and gluten free! I also think it is an easy and affordable recipe you can make on your stovetop, I do suspect you could throw it all in a crockpot set on low if you don't want to hover over a skillet. I have yet to try it that way though.
The recipe calls for 1 tablespoon of Chili powder, but I ended up using 1/2 the amount of Red Chili Pepper Powder. It was a trek on the zippy side, but not enough to go to RED ALERT. Although most of the time in the kitchen, I hit RED ALERT. I think I should just go out and get some regular Chili Powder but what fun would that be?
Hot 3 Bean Casserole
12 servings
Ingredients:
2 Tbsp. olive oil
1 cup coarsely chopped onion
1 cup chopped celery
2 cloves garlic, minced
1 can (about 15 oz.) chickpeas, rinsed and drained
1 can (about 15 oz.) kidney beans, rinsed and drained
1 cup coarsely chopped tomato
1 can ( about 8 oz.) tomato sauce
1 cup water
1 to 2 jalapeno peppers, minced ( I didn't use this ingredient )
1 Tbsp chili powder
2 teaspoons sugar
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon dried oregano
1/4 teaspoon black pepper
2 1/2 cups (10 oz.) frozen cut green beans
Instructions:
Heat oil in large skillet over medium heat. Add onion, celery and garlic; cook and stir 5 minutes or until tender.
Add chickpeas, kidney beans, tomato, tomato sauce, water, jalapeno pepper, chili powder, sugar, cumin, salt, oregano and black pepper. Bring to a boil. Reduce heat to low; simmer, uncovered, 20 minutes. Add green beans; simmer 10 minutes or until tender
I double the recipe because I wanted lots of leftovers. Following are some picture in progress, for a moment I was afraid my huge skillet wasn't big enough!
