3-Bean Casserole: Simple, Wholesome One-Pot Recipe Made with Pantry Ingredients

This 3-Bean Casserole is a warm and satisfying meal built from simple ingredients. Made entirely on the stovetop, it delivers classic comfort without relying on heavy cream, cheese, or processed sauces. Instead, it uses olive oil, tomatoes, garlic, and herbs to create a naturally rich flavor that feels both homestyle and healthy. With three types of beans, it is high in fiber and plant protein, making it a practical vegetarian option that still feels filling.

This one-pot recipe is designed for real-life cooking. It uses pantry staples, comes together in one casserole, and does not require advanced skills in the kitchen. Whether you are a beginner, a student working with a small kitchen, or someone who appreciates budget-friendly meals, this recipe fits easily into a weekly meal plan. It reheats well, stores well, and can even be adapted for the slow cooker for hands-off cooking.

Beans are often overlooked as a main meal ingredient, yet they are one of the most nourishing and affordable foods. When combined with tomatoes and herbs, they create deep flavor with very little effort.

Table of Contents

Table of Contents

Why This 3-Bean Casserole Works

• One pot recipe, no baking necessary – everything simmers together for easy cleanup.
• Naturally thick and hearty – no need for flour, cornstarch, or canned soup.
• Healthy comfort food – rich flavor without cream or processed cheese.
• Budget-friendly – uses affordable pantry ingredients.
• Vegetarian and protein-rich – three beans provide balanced nutrition.
• Flexible – easy to adapt with extra vegetables or spices.

What You’ll Need For 3-Bean Casserole

Servings: 5
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Estimated Cost: 6 to 8 USD (budget friendly)

Ingredients

Base Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 carrot, diced (optional but recommended)
• 1 celery stalk, diced (optional)

Beans

• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) cannellini (white) beans, drained and rinsed

Sauce

• 1 can (15 oz) crushed tomatoes or tomato sauce
• 2 tablespoons tomato paste
• 1 cup vegetable broth (or water if preferred)
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• ½ teaspoon paprika
• ½ teaspoon cumin (optional for warmth)
• Salt and black pepper to taste

Optional Add-ins

• ½ red bell pepper, chopped
• 1 tablespoon soy sauce or coconut aminos for umami depth
• 1 teaspoon balsamic vinegar or lemon juice for acidity
• Fresh parsley for garnish

Ingredient Notes and Substitutions

• Beans: You can substitute chickpeas or pinto beans if needed. Any combination of three beans works.
• Tomato Base: Crushed tomatoes give a smoother sauce; diced tomatoes add texture.
• Olive Oil: Regular olive oil also works if extra virgin is not available.
• Vegetable Broth: Can be replaced with water if you want to keep this budget focused.
• Spices: Add chili flakes for heat or smoked paprika for a smoky flavor.
• Carrot and Celery: These add natural sweetness and depth, but they are optional.

Step-by-Step Instructions

Stovetop Method (One-Pot recipe)

1. Prepare the base
   Heat olive oil in a large pot over medium heat. Add diced onion, carrot, and celery. Cook for 5 minutes until softened, stirring occasionally.
2. Add garlic and spices
   Add minced garlic, oregano, parsley, paprika, and cumin. Stir and cook for 1 minute until fragrant.
3. Add tomato base
   Stir in crushed tomatoes and tomato paste. Mix well to combine.
4. Add beans and liquid
   Add kidney beans, black beans, and cannellini beans. Pour in vegetable broth and stir.
5. Simmer
   Reduce heat to low, cover, and simmer for 20 minutes. Stir occasionally to prevent sticking. If the mixture is too thick, add a little more broth or water.
6. Adjust flavor
   Season with salt and black pepper. If you want more depth, stir in soy sauce or balsamic vinegar.
7. Serve
   Serve warm with fresh parsley, rice, quinoa, or bread if desired.

Optional Slow Cooker Method

1. Add all ingredients to a slow cooker.
2. Stir to combine.
3. Cook on Low for 4–5 hours or High for 2–3 hours.
4. Taste and adjust seasoning before serving.

Cooking Tips

• Let the casserole simmer uncovered for the last 5 minutes if you prefer a thicker texture.
• Taste at the end before adjusting salt; canned beans already contain sodium.
• Use an immersion blender for a creamier texture but blend only a small portion to keep it chunky.

Best Tips, Variations, Storage, and Nutrition Details

Variations

This recipe is flexible and easy to customize based on taste or ingredients you already have.

• Add vegetables
  Stir in chopped zucchini, spinach, bell peppers, or mushrooms during cooking.
• Mediterranean style
  Add ¼ cup sliced olives and 1 teaspoon dried oregano for a stronger Mediterranean profile.
• Hearty version
  Add ½ cup cooked quinoa, rice, or small pasta to make it more filling.
• Smoky flavor
  Add ½ teaspoon smoked paprika.
• Mild spice option
  Add a pinch of red pepper flakes or chili powder.

Serving Ideas

This 3-bean casserole is versatile and can be served in many ways.

• Serve with rice, quinoa, couscous, or bulgur wheat.
• Spoon over baked potatoes or roasted sweet potatoes.
• Pair with toasted bread or pita.
• Use as a taco or tortilla filling.
• Serve alongside a simple side salad for a balanced meal.

Budget and Meal Prep Tips

This recipe is ideal for batch cooking and saving money, it’s one of those budget-friendly meals that are perfect for college students or anyone cooking on a tight budget.

• Use store-brand canned beans to reduce cost.
• Replace vegetable broth with water to keep it under 6 USD total.
• Double the recipe for meal prep. It reheats very well.
• Store in containers for quick grab-and-go lunches.

Cost per serving: 1.20 to 1.60 USD
Total recipe cost: 6 to 8 USD depending on ingredients

Storage Instructions

• Refrigerator: Store in an airtight container up to 4 days
• Freezer: Freeze up to 3 months
• Reheating: Reheat on the stovetop over low heat; add a splash of water or broth if too thick

Nutrition Highlights (Per Serving, Estimated)

• Calories: 290
• Protein: 14 g
• Carbohydrates: 45 g
• Fiber: 13 g
• Fat: 6 g
• Sodium: depends on broth and beans
• Rich in potassium, iron, and plant protein

Beans provide slow-digesting carbohydrates and fiber, helping with satiety and digestive health. Olive oil and tomato bring antioxidants, making this a nutritious and heart-supportive meal.

Nutritional information is estimated and may vary based on specific ingredients and serving sizes. This recipe is not intended as medical or dietary advice. For personalized nutrition support, consult a registered dietitian or healthcare professional. For official food guidance, visit the U.S. Food and Drug Administration at https://www.fda.gov/food.

This 3-Bean Casserole is a practical one-pot recipe that fits both comfort food and clean eating. It uses simple pantry ingredients and comes together in one pot, making it easy for beginners and ideal for budget cooking. With three types of beans, tomatoes, and herbs, it offers balanced nutrition while maintaining a cozy, homemade taste. It is also versatile enough to adapt with extra vegetables, spices, or grains. Whether you are cooking for family, meal prepping for the week, or looking for a satisfying vegetarian main, this recipe is a reliable choice.