Ricotta And Frijole Casserole With Chili Peppers
|Cooked brown rice||2 Cup (32 tbs)|
|Cooked black beans||2 Cup (32 tbs)|
|Garlic salt||1⁄2 Teaspoon|
|Ricotta cheese||8 Ounce|
|Dried parsley||1 Tablespoon|
|Mozzarella cheese||8 Ounce, sliced|
|Canned chopped roasted chili peppers||3 Tablespoon (Available In The Mexican Food Section Of Your Supermarket)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Combine rice, beans, and garlic salt.
Place 1/3 of this mixture in slow cooker.
Top with half of the ricotta cheese, parsley, mozzarella slices, and chili peppers.
Repeat, ending with a layer of the bean-rice mixture.
Top with Parmesan cheese.
Heat on high for 1 hour.
Keep casserole warm for a short time, if necessary on low.
Serve hot with a tossed salad.
Dish may be garnished with parsley leaves or chopped tomatoes.
Note: 1 cup black beans, soaked over night, combined with 1 cup uncooked brown rice may be cooked in 5 cups water on high 2 to 3 hours, until tender.
Drain away excess water before using in this recipe