Black Bean and Rice Bake
|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)|
|Brown rice||1 Cup (16 tbs)|
|Chicken stock/Vegetable stock||2 Cup (32 tbs)|
|Black pepper||1⁄4 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.
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.