Toomay125: Black Bean & Rice Casserole w Tomatoes and Provolone

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Black Bean & Rice Casserole w Tomatoes and Provolone

 

Recipe By : Mindy Toomay & Susan Geiskopf-Hadler

Serving Size : 8 Preparation Time :0:00

Categories : Main Dish

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried black beans

2 tablespoons canola oil (plus 1/4 teaspoon)

1 large onion -- diced

3 cloves garlic -- minced

2 tablespoons dried oregano

1/8 teaspoon salt

1 can diced tomatoes (14 1/2 oz, low-sodium)

3 cups water (plus 2 cups)

1 cup basmati rice (uncooked)

1/2 cup fresh parsley (firmly packed) -- minced

1 tablespoon avocado oil

1 small green bell pepper -- chopped

4 green onions -- diced

4 ounces provolone cheese (smoked) -- grated

 

Wash and sort the beans. Soak for several hours or overnight. Drain and

set aside. Put the canola oil in a large stockpot over medium-low heat

and saute the onion, garlic, 1 tablespoon oregano, and salt for 3

minutes. Add the tomatoes, along with their juice, and continue to saute

for 8 minutes. Add 3 cups of water and the beans, and bring to a boil.

Cover and simmer over medium-low heat for 1 hour. Remove the lid during

the last 20 minutes of cooking time. The liquid will be greatly reduced,

so stir frequently to prevent the beans from sticking to the bottom of

the pot.

 

Meanwhile, preheat the oven to 350 degrees F. In a medium saucepan,

bring 2 cups water to a boil and add the rice, parsley, remaining 1

tablespoon oregano, and avocado oil. Cover, reduce heat to low, and

simmer about 20 minutes. Mix the cooked rice with the chopped bell

peppers and green onions. Use the remaining 1/4 teaspoon canola oil to

rub down a 9x12-inch glass baking dish. Add a layer of the beans. Top

this with half the rice, all of the cheese, then the remaining beans and

rice. Bake, covered, for 20 minutes. Serve immediately.

 

Recommended companion dishes: corn on the cob, warm flour tortillas, and

Southwest Salad

 

Source: Mindy Toomay & Susan Geiskopf-Hadler

The Best 125 Meatless Main Dishes, page 296

Copyright 1992 by Mindy Toomay and Susann Geiskopf-Hadler

Typed and MC formatted by Eruna Schultheiss

 

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Per serving (excluding unknown items): 135 Calories; 2g Fat (15%

calories from fat); 7g Protein; 24g Carbohydrate; 0mg Cholesterol; 38mg

Sodium

 

NOTES : This crowd pleaser is enjoyable any time of year, but especially

when corn is in season. We call for smoked provolone cheese, but you can

use regular if this is not available.

 

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