Red and Black Casserole
A hearty meatless main dish casserole with black and red beans, mushrooms, onion, bell pepper, corn, tomato and rice.
1 (16-ounce) can black beans, drained and rinsed
1 (16-ounce) can dark red kidney beans, drained and rinsed
1 cup fresh mushrooms, sliced
1/2 cup onions, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, chopped
2 cups water
1 (14.5-ounce) can stewed tomatoes, undrained, chopped
1 (8-ounce) can tomato sauce
1 cup frozen corn
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1 cup long-cooking rice, uncooked
- If using dry beans, soak in 4 cups of water for up to 8 hours, or overnight in the refrigerator. Drain and rinse.
- Combine with 4 cups of fresh water and simmer for 1 1/2 to 2 hours or until tender. Drain.
- Coat large skillet with nonfat cooking spray. Sauté mushrooms, onions, bell peppers, and garlic. Combine with remaining ingredients and pour into a 9x13x2-inch baking dish. Cover and bake 45 minutes at 350°F (175°C).
Makes 6 servings.
Recipe provided courtesy Michigan Bean Commission.