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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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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2585 Calories from Fat 943

% Daily Value*

Total Fat 107 g163.9%

Saturated Fat 29.2 g146.2%

Trans Fat 0 g

Cholesterol 1338.2 mg446.1%

Sodium 3114.5 mg129.8%

Total Carbohydrates 283 g94.3%

Dietary Fiber 37.1 g148.3%

Sugars 18.6 g

Protein 128 g255.5%

Vitamin A 121.1% Vitamin C 160.9%

Calcium 124.5% Iron 127.5%

*Based on a 2000 Calorie diet


Black Bean And Rice Bake Recipe