Hearty 12-Bean Casserole with Cannellini Beans

This 12-bean casserole is a delightful blend of traditional flavors and creative flair. Featuring cannellini beans as the star, this dish is packed with protein and fiber, making it both hearty and nutritious. The addition of aromatic herbs and spices elevates the flavors, while the slow-baking process melds the ingredients beautifully, resulting in a comforting meal perfect for any occasion.

Ingredients:

• 1 cup dried cannellini beans
• 1 cup mixed dried beans (such as black, pinto, kidney, navy, etc.)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions:

1. Soak the dried cannellini and mixed beans in water overnight. Drain and rinse before using.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, bell pepper, carrots, and celery. Sauté until softened, about 5-7 minutes.
3. Stir in the soaked beans, diced tomatoes, vegetable broth, smoked paprika, oregano, thyme, salt, and pepper. Bring to a boil.
4. Transfer the mixture to a large casserole dish and cover with a lid or aluminum foil.
5. Bake in a preheated oven at 350°F (175°C) for about 1.5 to 2 hours, or until the beans are tender and the flavors are well combined. Stir occasionally and add more broth if needed.
6. Once cooked, remove from the oven and let it rest for 10 minutes. Garnish with fresh parsley before serving.