Ingredients

The following ingredients have 9 Servings
  • 2 15-ounce cans baby butter beans, drained and rinsed
  • 2 15-ounce cans navy beans, drained and rinsed
  • 2 15-ounce cans red beans or pinto beans, drained and rinsed
  • 2 cups diced onion
  • 2 tablespoons olive oil, divided
  • 1-1/2 cups diced green pepper
  • 1/4 cup diced jalapeno pepper
  • 2 tablespoons minced garlic
  • 1 8-ounce package multigrain tempeh, crumbled
  • 2 tablespoons tamari
  • 1-1/2 cups water
  • 1/3 cup molasses
  • 2 tablespoons tomato paste
  • 2 tablespoons apple cider vinegar 
  • 2 tablespoons Dijon mustard
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon cayenne pepper

Instruction

  • Preheat oven to 350 degrees. In a 2-1/2-quart ovenproof casserole dish, place butter beans, navy beans, and red beans and set aside.
  • In a non-stick skillet, sauté onion in 1 tablespoon olive oil for 5 minutes to soften. Add green pepper, jalapeño, and garlic and sauté an additional 3 minutes or until onions are lightly browned. Transfer sautéed vegetables to bean mixture. In the same skillet, sauté tempeh in remaining 1 tablespoon of olive oil for 7 to 8 minutes or until lightly browned. Add tamari and sauté an additional 1 to 2 minutes or until liquid is absorbed. Add tempeh and remaining ingredients to bean mixture and stir well to combine.
  • Cover the casserole dish and bake for 30 minutes or until bubbly. Serve hot or cold.