Packing a powerful punch from the first bite, our oven-roasted Pinto Bean Casserole can be perfectly paired with a roll or a good ol' fashion slice cornbread for a late-night Sunday cookout for two. Coming in at just under an hour of cook time, this delicious dish can be incorporated into your weekly meal prep with ease.
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There's a lot that can be said about pinto beans.
A significant element in traditional Mexican dishes and the common denominator in both Chili soups and Vegan burgers, the versatility of this bean is simply unmatched.
Paired this go-round with a couple of slices of golden sweet cornbread, this Pinto Bean Casserole will also work perfectly alongside our Japanese Milk Bread Rolls.
Such a delicious summer treat!
With a shelf life of approximately 3 years, pinto beans- whether canned or soaked- are an excellent source of protein with minimal effort.
For this dish, we chose the canned option, and it didn't disappoint!
After a few good rinses and a drain session, we merged the beans with both the frozen corn and chipotle powder to get a well-rounded bold flavoring.
Adding to this brown sugar, heavy cream, and a good portion of cheddar cheese and I knew while this was baking that I needed to switch out my jeans for stretchy pants, or I'd seriously be in deep trouble.
I cannot sing enough praises for how this meal turned out!
If you are looking for a fun potluck meal to take to your next cookout or a quick and easy fix to share with your significant other, this slow cooker Pinto Bean Casserole will be what you need!
Simply toss everything together, slide it in the oven and prepare to be amazed!
WHY YOU'LL LOVE THIS RECIPE
- Less than an hour for prep and cook time.
- Can be baked in the oven or placed in a crockpot.
- Works perfectly with smoked meats, chicken, and ground beef.
WHAT YOU'LL NEED
Preheat your oven to 350F and make sure you have the following handy:
- Pinto beans, drained
- Frozen corn
- Diced tomatoes and green chilis
- Dried onion flakes
- Brown sugar
- Chipotle powder or cayenne
- Large eggs
- Heavy cream
- Cheddar cheese
- Vegetable shortening to grease the casserole dish
HOW TO MAKE PINTO BEAN CASSEROLE
- Preheat oven to 350 F, and in a large bowl, mix together the beans, corn, tomatoes, green chilis, brown sugar, onion flakes, paprika, salt, and chipotle powder.
- In a separate bowl, beat together the egg, heavy cream, and grated cheese, and then transfer the mixture into a large bowl with the remaining ingredients.
- Once the mixture is well blended, pour into the greased casserole dish and bake uncovered for 60 minutes.
- Remove from heat and serve warm.
TIPS FOR MAKING PUMPKIN PECAN BREAD
- Place casserole dish inside the oven while preheating to help warm it up. Do not grease the dish before preheating.
- Refrigerate leftovers immediately once cooled.
ADDITIONAL RECIPES TO TRY
- Crock Pot Hoppin John Casserole
- Ham And Cheese Cauliflower Casserole
- Butternut Squash Casserole
- Cast Iron Sausage Mac and Cheese