Ingredients
- Beans — 100 g
- Green peas — 50 g
- Mushrooms — 100 g
- Onion — 30 g
- Zucchini — 50 g
- Herbes de Provence
- Garlic granulated
- Sour cream — 100 g
Method
- Soak the dried beans overnight in plenty of water.
- Drain the beans and rinse them well. Place the beans in a pot with enough water to cover them and bring to a boil. Reduce heat to low and simmer for 15 minutes.
- Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Cut the zucchini into small cubes. Chop the onion finely. Clean the mushrooms and chop them into small pieces.
- In a bowl, combine the sour cream with the salt, black pepper, and paprika.
- Add the zucchini, onion, and mushrooms to the bowl with the sour cream sauce. Mix well.
- Drain the beans and add them to the bowl with the vegetables and sauce. Mix everything together until well combined.
- Transfer the mixture to a deep baking dish and spread it evenly.
- Bake in the preheated oven for about 30 minutes, or until the vegetables are cooked through and the top is golden brown.
- Serve hot and enjoy your delicious baked bean casserole with zucchini, mushrooms, and sour cream sauce!
- Bon appetit!
Calories & macros
- Energy
- 74.5 kcal in 100 grams
- Protein
- 4.7
- Fat
- 1.6
- Carbohydrate
- 10.3
