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MEXICAN BEAN AND RICE CASSEROLE
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Main dish
Amount Measure Ingredient -- Preparation Method
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1 tb Oil
1 lg Onion -- chopped
2 Celery stalks -- chopped
1 Red bell pepper -- diced
3 c Red kidney beans -- cooked
Enough liquid from cooking
-the beans to make a puree
6 oz Tomato paste
1 t Cumin
1 t Chili powder
1 t Basil
1/2 ts Oregano
pn Cayenne, if desired
3 tb Shoyu or tamari
1 c Arame -- soaked (optional)
4 c Brown rice -- cooked
1/2 c Parsley -- chopped
3 lg Tomatoes, ripe -- sliced
5 Garlic cloves -- pressed
Heat the oil in a large skillet and saute th eonion,
celery and red pepper till almost tender.
Blend together the beans, a small amount of the
liquid from cooking them (about 1/4 cup), the tomato
paste, the spices, and the shoyu or tamari in a
blender or food processor tomake a puree. Transfer the
puree to a large bowl.
Add the sauteed vegetables and the soaked arame (if
desired) to the bean puree and mix well.
In a separate bowl, mix the rice and parsley together.
Oil a large, deep baking dish. Place half of the rice
in the bottom of the dish. Spread half of the bean
mixture over the rice, top it with half of the sliced
tomatoes, and then distribute half of the pressed
garlic over the tomatoes. Repeat the layers.
Bake at 350 degrees for 45 minutes.
Delicious with steamed artichokes and a big green
salad.
From the files of DEEANNE
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