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Mexican Bean And Rice Casserole Recipe

by Global Cookbook

Ingredients

1 Tbsp. Oil 1 lrg Onion, minced 2 x Celery stalks, minced 1 x Red bell pepper, diced 3 c. Red kidney beans, cooked Sufficient liquid from cooking the beans to make a puree 6 ounce Tomato paste 1 tsp Cumin 1 tsp Chili pwdr

1 tsp Basil 1/2 tsp Oregano pn Cayenne, if you like 3 Tbsp. Shoyu or possibly tamari 1 c. Arame, soaked (optional) 4 c. Brown rice, cooked 1/2 c. Parsley, minced 3 lrg Tomatoes, ripe, sliced 5 x Garlic cloves, pressed

Directions

1. Heat the oil in a large skillet and saute/fry th eonion, celery and red pepper until almost tender.
2. Blend together the beans, a small amount of the liquid from cooking them
3. (about 1/4 c.), the tomato paste, the spices, and the shoyu or possibly tamari in a blender or possibly food processor tomake a puree. Transfer the puree to a large bowl.
4. Add in the sauteed vegetables and the soaked arame (if you like) to the bean puree and mix well.
5. In a separate bowl, mix the rice and parsley together.
6. Oil a large, deep baking dish. Place half of the rice in the bottom of the dish. Spread half of the bean mix over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes. Repeat the layers.
7. Bake at 350 degrees for 45 min.
8. Delicious with steamed artichokes and a big green salad.

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