With only 7 ingredients you are likely to have on hand in the pantry, this piping hot, fiber-rich bean casserole featuring Pomi tomatoes can be a side dish or the main course for dinner!

Red Hot Bean Casserole


3 cups red beans

2 medium onions, chopped

2 cups Pomì, chopped

1 minced garlic clove

2 medium green peppers, sliced

2 teaspoons paprika

1 tablespoon olive oil.


Cook beans for 1 hour in salted water. Pour one cup of Pomì into a large skillet and add the chopped onion, oil and paprika. Cook for 5 minutes until the ingredients are well blended. Drain the cooked beans, stir into the sauce, add 1 cup of Pomì. Cover tightly and bake in the oven for one hour. Add a little more Pomì, previously diluted in water or broth if the sauce seems too thick. Serve piping hot.

Serves 4.

*Recipe and image courtesy of Pomi.*