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While there will be no 1 size fits all best cooking process, crock pot cooking comes really near. When you have a crock pot gathering dust somewhere at the rear of your pantry it’s the right time to get it out, dust if offand dig some fantastic summer crock pot cooking recipes.

We hope you got benefit from reading it, now let’s go back to bean casserole recipe. To make bean casserole you need 30 ingredients and 12 steps. Here is how you achieve that.

The ingredients needed to prepare Bean Casserole:

1. Prepare Pinto bean
2. Take 1 pound pinto beans dried
3. Take 3 quarts water to soak overnight
4. You need 2 teaspoons coarse pink Himalayan salt
5. Provide 2 tablespoons liquid smoke
6. Take 2 tablespoons bacon drippings
7. Prepare 1/2 stick butter
8. Prepare 2-1/2 quarts water
9. Use 1 teaspoon granulated garlic powder
10. Prepare 1 teaspoon granulated onion powder
11. Take Meat sauce
12. Get 1 pound bulk sausage
13. Get 9 medium sized Roma tomatoes
14. Provide 1 quart water to skin tomatoes
15. Prepare 1 teaspoon granulated garlic powder
16. Use 1 medium onion
17. Provide 1 teaspoon pink Himalayan salt
18. Prepare 3 tablespoons tomato paste
19. You need 1/4 cup all purpose flour
20. Use 15 ounces tomato sauce
21. Take Black beans
22. You need 30 ounces canned black beans
23. Take 1 teaspoon granulated garlic powder
24. Use 1 teaspoon granulated onion powder
25. Use 1 teaspoons pink Himalayan salt
26. Use Cheeses
27. Get 1/2 cup fontina cheese
28. Use 2 cups coarsely shredded extra sharp cheddar cheese
29. Prepare 2 cups finely shredded extra sharp cheddar cheese
30. Get 1/2 cup extra sharp cheddar cheese chunks

Instructions to make Bean Casserole:

1. Presoak the beans overnight at room temperature. Rinse the beans and cover with new water. Add bacon drippings and liquid smoke. Bring to a boil, for 15 minutes, and turn to low heat and cover. Cook stirring occasionally for 1-1/2 hours. Add salt when really tender about 1 hour into cooking.
2. Wash the tomatoes. Boil the 1 quart water. Add a tomato for 30 seconds.
3. Remove the tomato from the water and peel off skin. Caution it will be hot. Repeat till all are skinned.
4. Dice the onion and tomatoes and season with garlic, salt, and onion powder. Add sausage to a hot skillet along with the tomatoes and onions. Brown the sausage.
5. Add the sauce, and tomato paste. Add into the sauce the flour. Let simmer till thickened a bit. Preheat the oven 400° Fahrenheit.
6. Cook the black beans mashing them add there seasonings and cook down till thickened.
7. By now the pinto beans have been cooking for 1 and a half hours. Add butter cook for 15 minutes more.
8. Shred the coarse cheese. To an oven safe deep pan add the beans to the bottom. Cover with coarsely shredded cheese. Add the meat sauce then the finely shredded cheese.
9. Take just enough pinto beans to cover the next layer. Mash the rest of the pinto beans add the chunked fontina and extra sharp chunk cheeses.
10. Stir till creamy and very thick. Pour on top of the casserole and bake 45 minutes.
11. Let rest for 15 minutes before serving.
12. Serve I hope you enjoy!!!! I used sriracha sauce on mine.

The base of this meatless casserole dish is a blend of canned or leftover chili, hominy and pinto beans which are then mixed with green chiles and topped off with cheese and a light and crunchy tortilla chip topping. Add Onions, Celery, Bacon & Garlic. Fry over a low heat until soft but not discoloured. Veggie Bean Casserole I serve this as a meatless main dish, but it also makes a nice side dish. It freezes and reheats well, so I'll sometimes double the recipe.

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