Hominy and Three Bean Vegetarian Casserole

With three kinds of beans as well as hominy (corn), you'll be getting plenty of protein as well as fiber from this vegetarian and vegan casserole recipe. The chilies add quite a bit of a kick, too, so you may want to tone it down a bit if you're cooking this vegetarian casserole for the kids.

Ingredients:

• 6 cups water
• 1 onion, diced
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes
• 1/2 tsp cumin powder
• 1 tbsp olive oil
• juice from one lime
• juice from one lime
• 1 15 ounce can chickpeas
• 1 15 ounce can butter beans
• 1 15 ounce can navy beans or pinto beans
• 1 15 ounce can hominy
• 1 small 4 ounce can green chilies
• salt and pepper to taste
• hot sauce to taste (optional)

Preparation:

Pre-heat oven to 350 degrees.

Sautee the onion and garlic in olive oil until soft, along with the cumin and red pepper flakes, about 3 to 5 minutes. Add juice from lime and reduce heat, stirring well to combine.

In a large casserole dish, combine the beans, hominy and chilies, including the liquid, and add onions and garlic mixture. Sprinkle with a dash of salt and pepper.

Cover with lid or a layer of foil and bake for 45 minutes. Serve with hot sauce and additional salt and pepper to taste.

See also: More Vegetarian Casserole Recipes