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Black Bean and Rice Bake

Tummy.Tucker's picture
  Black beans 1 Cup (16 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Grated carrot 1⁄4 Cup (4 tbs)
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Oil 3 Tablespoon
  Brown rice 1 Cup (16 tbs)
  Chicken stock/Vegetable stock 2 Cup (32 tbs)
  Salt 1⁄2 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Basil 1⁄2 Teaspoon
  Thyme 1⁄2 Teaspoon
  Grated parmesan cheese/Swiss cheese 1⁄2 Cup (8 tbs)
  Chopped parsley 3 Tablespoon
  Eggs 6 , beaten

Cook black beans according to preferred method.
Drain and reserve liquid for soup.
In saucepan or skillet saute onion, celery, carrot and green pepper for approximately 5 minutes in oil.
Add rice and continue to saute for 5 minutes more.
Add chicken stock and seasonings.
Bring to a boil, cover, lower heat and simmer for approximately 1 1/2 hours or until rice is tender.
Preheat oven to 325°F.
Add 1/4 cup cheese, chopped parsley and cooked black beans.
Mix thoroughly.
Stir in beaten eggs and spoon into oiled casserole.
Top with remaining 1/4 cup cheese and bake in preheated oven for 30 minutes or until firm and nicely browned.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
75 Minutes

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Black Bean And Rice Bake Recipe