This savory 7 bean bake is a casserole of seven kinds of beans baked in a spiced tomato sauce. The key to getting it right is cooking the dried beans properly first: soak them overnight, boil them until nearly tender, then bake them in the sauce, which makes about 8 servings.
It works as a main dish with cornbread or rice, or as a side for a crowd. It is also vegetarian and vegan as written, and it reheats well for meal prep.
The Seven Beans
This version uses pinto, black, kidney, navy, chickpeas (garbanzo), cannellini and great northern beans. Each brings a different texture: kidney, pinto and black beans hold their shape, while navy, cannellini and great northern turn creamy. You can swap in other dried beans, such as lima or small red beans, as long as you keep to seven kinds in roughly equal amounts.
Cook the Beans First, Then Bake
Dried beans do not soften reliably if you only soak them and put them in the oven, especially once tomatoes (which are acidic) are in the dish. Boil the beans in plain water first, then combine them with the sauce for baking.
Food safety note: raw and undercooked kidney beans contain a natural toxin (phytohaemagglutinin) that can make you ill. Always boil soaked kidney beans vigorously for at least 10 minutes. Do not cook them only in a slow cooker or low oven, because the temperature may not get high enough to destroy it.
Aromatics and Spices
Sautéing onion and garlic in olive oil builds the base. Chili powder, cumin and smoked paprika give the sauce a warm, smoky flavor. Taste at the end and add salt then; salting at the end lets you adjust to taste once the flavors have come together.
Serving Suggestions
Top with chopped onion, cilantro or parsley. Serve with rice, cornbread or a green salad to soak up the sauce. Leftovers are also good stuffed into baked sweet potatoes or tortillas.
Storage and Reheating
Cool leftovers and refrigerate within 2 hours. Keep them in a covered container for 3 to 4 days, or freeze for up to 3 months. Reheat until steaming hot (165°F / 74°C).
Easy Questions
- Can I use canned beans? Yes. Use about 5 to 6 cups of drained, rinsed canned beans in any mix of the seven, skip the soaking and boiling, use vegetable broth in place of the reserved cooking liquid, and bake as directed.
- Why are my beans still firm after baking? They were likely undercooked or old. Simmer them longer before baking, and do not add tomatoes until the beans are nearly tender.
- Can I make it ahead? Yes. Assemble the dish, refrigerate it, and bake it the next day, adding 10 minutes to the covered baking time.
Savory 7 Bean Bake Recipe
A thick, filling bean casserole made from seven kinds of dried beans, tomatoes and smoky spices.
Ingredients
- 1/3 cup dried pinto beans
- 1/3 cup dried black beans
- 1/3 cup dried kidney beans
- 1/3 cup dried navy beans
- 1/3 cup dried chickpeas
- 1/3 cup dried cannellini beans
- 1/3 cup dried great northern beans
- 1 can (14 oz) diced tomatoes, with juices
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 cup of the bean cooking liquid (or vegetable broth)
- Salt and pepper, to taste
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Soak the Beans: Rinse and sort the beans, discarding any stones or broken beans. Cover with plenty of cold water and soak for 8 to 12 hours. Drain and discard the soaking water.
- Boil the Beans: Put the soaked beans in a large pot and cover with fresh water by 2 inches. Bring to a vigorous boil and boil hard for at least 10 minutes, then reduce to a simmer. Cook partially covered for 45 to 60 minutes, until the beans are nearly tender (chickpeas take the longest). Drain, saving 1 cup of the cooking liquid.
- Preheat the Oven: Heat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Cook the onion until soft, about 5 minutes, then add the garlic, chili powder, cumin and smoked paprika and stir for 1 minute.
- Combine: In the baking dish, stir together the drained beans, the onion mixture, the diced tomatoes with their juices and the reserved cooking liquid. Season with pepper and a little salt.
- Bake: Cover tightly with foil and bake for 30 minutes. Remove the foil and bake 15 to 20 minutes more, until bubbling and lightly browned on top and the beans are fully tender.
- Serve: Taste and adjust the salt, then garnish with cilantro or parsley. Serve warm.
Cook and Prep Times
- Soaking Time: 8 to 12 hours (overnight)
- Prep Time: 20 minutes
- Cook Time: about 2 hours (boiling beans plus baking)
- Servings: 8