Spicy Baked Red Bean Casserole

Serve this spicy red bean casserole with rice, cornbread or tortillas for a satisfying meal or corn chips as an appetizer!

Red Bean Casserole

Red Bean Casserole

Course Main Course
Servings 4
Calories 285 kcal


  • cup dried small red beans
  • 4 cups water, divided
  • 1 red onion
  • 2 cloves garlic
  • 1 jalapeno pepper
  • ½ inch fresh ginger, peeled
  • 2 slices bacon
  • tsp cumin
  • ½ tsp salt
  • 2 large tomatoes (1 pound or 2 cups chopped)
  • ¼ tsp chili powder
  • tsp garam masala
  • ½ cup heavy cream
  • ¼ cup pickled red onions


  • Cover beans with 2 cups of water and allow to soak for 6 - 12 hours. Drain and rinse.
  • Add 2 cups of water and beans to a saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Drain excess water, if necessary.
  • (NOTE: The above step can be done ahead. Store beans tightly covered in the refrigerator for up to 3 days.)
  • Preheat the oven to 350℉.
  • Roughly chop onion and place in a blender or food processor with garlic, jalapeno and ginger. Puree until smooth adding a bit of water if necessary.
  • Cook bacon in a saute pan over medium-low heat until it's crispy and has rendered its fat. Add onion mixture, cumin and salt. Cook over medium heat, stirring occasionally until the excess moisture has evaporated and turned a golden brown, 8 - 10 minutes.
  • Puree tomatoes in a blender or food processor. Mix tomatoes, onion mixture, chili powder and garam masala together. Gently stir in beans.
  • Transfer to an oven-safe dish and drizzle cream evenly over the top. Bake until sauce is thickened and the top is brown, 30 - 40 minutes.
  • Sprinkle top with pickled red onions and a small amount of brine.
  • Serve hot with rice or tortillas, if desired.
  • Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.
  • Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.
  • Hack: One 15 oz. can of red beans, drained and rinsed, can be substituted for the dried beans in this recipe.  Skip the soaking and stovetop cooking in this case.
  • Hack: 2 cups tomato sauce can be substituted for the fresh tomatoes.
Keyword baked beans, bean casserole, bean supper, beans, casserole, dried beans, dried legumes, easy, legumes, red beans


Did you know? Red beans are a member of the legume family.  Legumes come in many options, are inexpensive and they’re packed with nutrition!!

Suggestion: Pair this with some cheddar cheese jalapeno cornbread.

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