This one pot dish is easy to make, full of flavor and texture and good for you at the same time. You don’t need a slow cooker or a pressure cooker to make this Three Beans Bake with Tomato and Beef. Last but not least it is not as heavy as the name might make you think.
A combination of red, white and black beans make up the high fiber part, the filling part; the fresh tomatoes and ground beef are along for the ride, adding lightness and freshness and more color to the dish.
I chose to make this dish, because of the funky weather we have here in Georgia lately. Rain, lots of rain during the afternoon, night and sometimes even the entire day. When it is not raining, you can ‘cut’ the air; the humidity is through the roof. So a kind of bad weather dish is appropriate, but it shouldn’t be heavy as we still have summer temperatures.
Beans make me think of winter, especially bean casseroles, this Three Beans Bake with Tomato and Beef is quick to make. Less time in the kitchen is what we like in the summer time. Comfort food, or heavy casseroles are cold weather dishes, this bake is not heavy; hardly any added fat. Fresh vegetables and beans and ground beef.
Isn’t it a colorful dish? Can you spot the various beans? Look at the close-up:
Red, white (I used navy beans) and black beans, fresh tomatoes, mushrooms, ground beef, and spices and parsley. It will perk you up when you look out the window and see the rain coming down as if there is no tomorrow.
I saw a large tree coming down the other day; it may be that the over-saturated ground not longer could hold this tree. It came down in somebody’s front yard, luckily missing the house for the most part. There is a little patch in the roof, but oh boy, could this have turned out differently.
Back to the recipe: I used small tomatoes as you only have to half them and they stay more in tact than a chopped large tomato. The mushroom are white mushrooms and I used low fat ground beef. The three different beans add different colors, different flavors and different textures; I also scooped the liquid out of the tins.
Directions are very simple for this recipe: Cook the onions, garlic, mushrooms and meat and add the rest: beans, tomatoes, salt, pepper, chili powder and a little tomato paste to strengthen the flavor of the tomato. Simmer very low; you want the beans to stay beans, distinguish the individual ingredients. You want to warm, not cook to mush. Taste, and sprinkle with parsley and enjoy the Three Beans Bake with Tomato and Beef!
Three Beans Bake with Tomato and Beef
- 1/2 onion
- 1 clove garlic
- 1 tablespoon olive oil
- 8 ounces ground beef
- 8 ounces mushrooms
- 8 ounces tomato
- 5 tablespoons red beans
- 5 tablespoons white beans
- 5 tablespoons black beans
- 2 tablespoons tomato paste
- 3 teaspoons chili powder
- salt and pepper
- Clean the onion, tomatoes and the mushrooms. Chop the onions, half the tomatoes and slice the mushrooms. Mince the garlic and chop the parsley.
- Heat the olive oil in a pot and add the onion and garlic. Cook for a couple of minutes until soft. Add the ground beef and cook the meat by breaking it into large pieces and then in smaller pieces.
- Add the mushrooms and cook a few minutes until the mushrooms start to release their moisture.
- Add the tomatoes, and three beans. Scoop heaped tablespoons of beans and liquid into the pot.
- Add the tomato paste, the chili powder and allow the bake to simmer on low temperature for approx.15 minutes. No need to cook on high temperature; all you want is everything to become warm and the flavors to blend into the ingredients.
- Transfer the bake into a large dish or in 2 separate dishes. Add salt and pepper to taste and sprinkle with fresh parsley.