Three Bean Potluck Casserole

Ingredients and Weight:

• 1 pound dried black beans, sorted and rinsed
• 1 pound dried kidney beans, sorted and rinsed
• 1 pound dried pinto beans, sorted and rinsed
• 1 onion, chopped (about 1 cup)
• 1 green bell pepper, chopped (about 1 cup)
• 1 red bell pepper, chopped (about 1 cup)
• 2 (15 ounce) cans of diced tomatoes, undrained
• 2 (15 ounce) cans of corn, drained
• 1 (15 ounce) can of black beans, drained and rinsed
• 1 (15 ounce) can of kidney beans, drained and rinsed
• 1 (15 ounce) can of pinto beans, drained and rinsed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

1 hour

Cooking Time:

4 hours

Difficulty Level:

2

Preparation Method Steps:

1. In a large Dutch oven or stockpot, combine the black beans, kidney beans, and pinto beans. Cover with water and bring to a boil. Reduce heat to low, cover, and simmer for 2 hours, or until the beans are tender.
2. Drain the beans and set aside.
3. In the same Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, green bell pepper, and red bell pepper and cook until softened about 5 minutes.
4. Stir in the diced tomatoes, corn, black beans, kidney beans, pinto beans, chili powder, cumin, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until the casserole is heated through.
5. Serve the casserole hot.

Nutritional Information:

• Calories: 350
• Fat: 5 grams
• Sodium: 800 milligrams
• Carbohydrates: 60 grams
• Protein: 20 grams

Dish Characteristics:

• Hearty and filling
• Colorful and flavorful
• Perfect for a potluck or gathering

User Comments:

• "This casserole was a hit at my potluck! It was so easy to make and everyone loved it."
• "The flavors in this dish are amazing. I'll definitely be making it again."
• "I love how versatile this casserole is. I can add different beans or vegetables depending on what I have on hand."

Special Precautions and Tips:

• Be sure to sort and rinse the beans before cooking to remove any debris or stones.
• If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them stand for 1 hour.
• You can adjust the level of spiciness in this dish by adding more or less chili powder.
• The casserole can be made ahead of time and reheated when ready to serve.