Side Pannel
Roman Rice and Beans Casserole
Roman Rice and Beans Casserole
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Cheese, Vegetarian, Beans
Ingredients List
- 2 1/4 lb Onions; finely chopped
- 4 1/2 lb Carrots; finely chopped
- 1 1/2 c Celery; chopped
- 1 c Fresh parsley; chopped
- 1/4 c Basil
- 2 tb Oregano
- 8 Cloves garlic
- 1/4 c Olive oil
- 9 lb Tomatoes; coarsely chopped
- 3 lb Cooked kidney beans; drained
- 7 1/2 lb Cooked brown rice
- 2 lb Cheese; lowfat, grated
- 1 1/2 ts Black pepper
Directions
Saute onions, carrots, celery, parsley, basil, oregano, and garlic in olive
oil until onions are golden. Add tomatoes, beans, rice, salt, pepper, and
half the cheese. Mix gently but well. Put in 5 greased 9"x13" baking dishes
(4 qt capacity). Sprinkle with remaining cheese. Cover and bake at 350F
until thoroughly heated [about 30 minutes].
NOTES : Pinto beans can be used in place of kidney beans. 20 oz dry beans,
soaked and cooked will yield about 3 lbs cooked beans. 2 3/4 lb raw brown
rice will yield about 7 1/2 lbs cooked rice.
oil until onions are golden. Add tomatoes, beans, rice, salt, pepper, and
half the cheese. Mix gently but well. Put in 5 greased 9"x13" baking dishes
(4 qt capacity). Sprinkle with remaining cheese. Cover and bake at 350F
until thoroughly heated [about 30 minutes].
NOTES : Pinto beans can be used in place of kidney beans. 20 oz dry beans,
soaked and cooked will yield about 3 lbs cooked beans. 2 3/4 lb raw brown
rice will yield about 7 1/2 lbs cooked rice.
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