Vegan Portuguese Bean and Vegetable Casserole

Ingredients

• 2 tablespoons Olive oil
• 1 medium Onion
• 3 cloves Garlic
• 2 medium Carrots
• 2 stalks Celery
• 28 ounces Diced tomatoes
• 1 15-ounce can Cannellini beans
• 1 15-ounce can Kidney beans
• 1/2 cup Vegetable broth
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried oregano
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2Heat olive oil in a large oven-safe pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 8 minutes.
3. 3Add garlic and cook for another minute.
4. 4Stir in diced tomatoes, cannellini beans, kidney beans, vegetable broth, smoked paprika, oregano, salt, and pepper.
5. 5Bring to a simmer, then cover and bake in the preheated oven for 30 minutes, or until the vegetables are tender and the flavors have melded.
6. 6Let cool slightly before serving.

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