Baked Bean Creole

This bean Creole has all the soul of New Orleans cooking without a scrap of meat in sight.

The classic holy trinity of onion, bell pepper, and celery gets sautéed with garlic until tender, then a sprinkle of flour thickens things up before canned tomatoes and tomato paste create a rich, saucy base.

Basil and rosemary add herbal depth, and your choice of cooked beans bulks it out into a proper main dish.

Breadcrumbs get stirred into the mix for body and scattered on top for a crispy golden crust that crackles when you break through with a spoon. Pile it over rice and hit it with salsa on the side.

Pro Tips

• Use whatever beans you’ve got: kidney, navy, pinto, or black beans all work here.
• The flour creates a roux-like thickness when it hits the tomatoes. Stir it in well so there are no lumps.
• A little water loosens the filling if it looks too dry before baking.