If there’s one dish that hits the sweet spot between comfort, flavor, and ease, it’s this Three-Bean Baked Casserole with Tomato Sauce. Think hearty, tangy, and just the right amount of sweet. It’s the kind of dish that warms your kitchen and fills your home with the smell of something savory bubbling away in the oven. Inspired by the rich flavors of southern baked beans and packed with fiber-rich legumes, this casserole is a vegetarian twist on classic baked bean recipes, perfect for when you want a satisfying yet meatless meal. Whether you’re after cheap dinners for a family, lunch recipes to prep ahead, or simply new dinner ideas easy enough for a weeknight, this dish checks every box—and then some.
Three-Bean Baked Casserole with Tomato Sauce
Prep Time 20 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Main Course, Side Dish
Cuisine American
Large Pot or Dutch Oven For boiling the beans until tender.
Large skillet To sauté the aromatics and build flavor.
Casserole dish (9x13) This will house the beans while they finish cooking in the oven.
Mixing bowl For combining sauces and flavor elements.
Wooden spoon For stirring and scraping all that good stuff off the pan.
Aluminum foil To cover the casserole during the initial bake and keep moisture in.
- 1 cup dried navy beans
- 1 cup dried kidney beans
- 1 cup dried pinto beans
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 can 15 oz fire-roasted diced tomatoes
- 1/4 cup tomato paste
- 1/4 cup molasses or maple syrup for a lighter flavor
- 2 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon yellow mustard
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 3 cups water or vegetable broth
- Olive oil for sautéing
- Optional: 1/2 cup cooked chopped bacon if you're not keeping it vegetarian
Soak and Cook the Beans
Rinse and soak the dried beans overnight in cold water. The next day, drain, rinse again, and add to a large pot with fresh water. Bring to a boil, reduce heat, and simmer for about 45 minutes or until tender but not mushy. Drain and set aside. (Pro tip: If you’re in a hurry, this step can be replaced with three cans of drained and rinsed beans.)
Sauté Aromatics
In a large skillet, heat a splash of olive oil over medium heat. Add diced onion and garlic, sautéing until softened and golden—around 5–6 minutes.
Build the Sauce
Add the fire-roasted tomatoes, tomato paste, molasses, brown sugar, vinegar, mustard, and spices to the skillet. Stir well to combine and let it simmer for 5–7 minutes to thicken and intensify the flavors.
Mix the Beans and Sauce
Transfer the cooked beans to a large bowl and pour the sauce over them. If you're using bacon, toss it in now for a smoky hit. Stir to coat everything evenly.
Bake to Perfection
Pour the bean mixture into your casserole dish. Add 2–3 cups of water or broth to help everything meld together in the oven. Cover with foil and bake at 350°F for 45 minutes. Remove the foil and bake for another 20–25 minutes until the top is bubbling and slightly caramelized.
Cool and Serve
Let it rest for about 10 minutes before serving. This makes the sauce thicken up and gives the beans time to settle.
Perfect Pairings for a Full Plate
This casserole shines on its own, but pairing it up elevates the whole experience:
- Cornbread: The slightly sweet, crumbly texture of cornbread is ideal for scooping up saucy beans.
- Coleslaw: A crisp, tangy slaw provides a fresh contrast to the rich, sweet-savory beans.
- Grilled vegetables: Think bell peppers, zucchini, or asparagus—perfect if you’re rounding this out as part of healthy baked beans fare.
- BBQ meats: For non-vegetarian meals, serve this alongside ribs or pulled pork to create a southern BBQ baked beans-style feast.
- Fried or baked eggs: Top a warm bowl of casserole with a runny egg for a protein-packed lunch or brunch option.
FAQs About This Casserole
1. What kind of beans should I use?
This recipe uses navy, kidney, and pinto beans for variety in size, texture, and color. Navy beans bring a creamy bite, kidney beans add structure, and pinto beans offer a slight earthiness. These beans baked together give you layers of flavor and substance.
2. Can I use canned beans?
Absolutely. Using canned beans makes for an easy baked beans solution, and it shortens the prep time drastically. Just be sure to rinse them well to remove excess sodium and preservatives.
3. Can I add meat?
Sure thing. Crumbled sausage, ground beef, or chopped bacon can all be sautéed with the onions and garlic to bring in a smoky, hearty dimension. This can turn the dish into a contender for the best baked beans with bacon.
4. Is this dish freezer-friendly?
Yes! This casserole freezes beautifully. Store leftovers in airtight containers and freeze for up to 3 months. Reheat in the oven or microwave for a comforting homemade meal anytime.
5. Can I make this spicy?
Yes, add a teaspoon of chili powder or a chopped chipotle pepper in adobo sauce for a smoky heat. It pairs especially well if you’re serving the casserole as part of a BBQ spread.
6. Is it really vegetarian?
Without the bacon, yes! It’s one of the more robust vegetarian baked beans options out there—filling, satisfying, and full of umami flavor thanks to tomato paste, molasses, and roasted tomatoes.
