How To make Rice and Bean Casserole
3 c Pink beans, cooked
2 1/2 c Brown rice, cooked
6 oz Tomato paste
1 c Cottage cheese, lowfat
1/4 c Onion, chopped
1 c Milk
1/4 c Wheat germ
1 tb Parsley, chopped
2 Garlic cloves
1 ts Tamari soy sauce
1/4 ts Nutmeg, ground
1/4 ts Basil
1/4 c Sesame seeds
-(less or more, to taste) Mix the beans, rice and tomato paste. Blend the garlic, onion, milk and soy sauce. Combine everything but sesame seeds into a baking dish. Shake the sesame seeds on top. Bake at 350 degrees F. for 40 min. Optional additions: 1 egg, about 1/4 t rosemary, about 1 t molasses, grated parmesan cheese on top, mace (to taste). NOTES: * A vegetarian bean, rice and cheese casserole. Yield: Serves 4-6. * Substitutions: (I have not tried all combinations!) : o beans: pinto or almost any kind : o rice: barley for some or all : o cottage cheese: plain yoghurt or tofu : o wheat germ: grape nuts, bulgur wheat, oatmeal, etc. : o milk: anything from water to whole milk : o nutmeg: cinnamon : o egg: tapioca flour and starch paste : o molasses: blackstrap molasses or honey : Difficulty: easy. : Time: 15 minutes preparation (if rice is already cooked), 45 minutes cooking. : Precision: approximate measurement OK. : Dave Dameron dameron@glacier.ARPA : Organization: Stanford University, IC Laboratory : If you have rocks in your head, open a quarry. : Copyright (C) 1986 USENET Community Trust
How To make Rice and Bean Casserole's Videos
Mexican Rice and Bean Casserole ( Whole Food Plant based)
Mexican Rice and Bean Casserole (Whole Food Plant based)
This recipe is from the Forks Over Knives website :
Recipe written here:
The recipe is great as is, but here are a few of the changes I made.
I added sea salt to taste it enhanced the flavor of the overall dish
I added the cashews(soaked) plus an extra tbsp. for creaminess
I left out the tahini
I added beefless crumbles (this is not in the original recipe, just my personal preference)
I used ground cumin instead of cumin seeds
For the NO Cheese Sauce
I roasted the red pepper
I sautéed the onion
I added 2 tbsp. Salsa
I like to reserve some of the sauce to spread on top before baking.
The rest of the changes I made are in the video.
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Mexican Brown Rice and Black Bean Casserole
Mexican spices and several vegetables are mixed with brown rice in this healthy, flavorful, and freezable casserole dish.
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✅Ingredients
• 1 1/2 cups brown rice
• 3 cups vegetable broth can substitute chicken broth
• 1 tablespoon olive oil
• 1 onion diced
• 2 small zucchinis diced
• 8 oz mushrooms sliced
• 1 teaspoon ground cumin
• 3 cloves garlic crushed
• 2 cups canned black beans
• 4 oz diced green chiles drained
• 3 large carrots shredded
• 2 cups mozzarella cheese divided
✅Instructions
1️⃣ 00:00:21 - Place the rice and broth into a large saucepan over high heat. Bring to a boil, cover, and reduce heat to low. Let simmer, covered, for 40-50 minutes until all liquids have been absorbed by the rice. Remember that brown rice takes longer to cook than white and you should check the packaging for estimated cooking times.
2️⃣ 00:00:52 - Before the rice is done, heat olive oil in a large skillet over medium-high heat. Saute the onions, zucchini, and mushrooms for about 5-7 minutes until all are cooked through. Add in the cumin and minced garlic and cook for an additional 1 minute. Remove from heat and place in a large mixing bowl.
3️⃣ 00:01:40 - In the large mixing bowl, combing the saute mixture, black beans, green chiles, carrots, cooked rice, and 1 cup of cheese. Stir with a spoon until everything is distributed fairly evenly. Transfer to a 9x13 baking dish that has been lightly sprayed with nonstick spray. Top with the remaining 1 cup of cheese.
4️⃣ 00:02:57 - Cover with aluminum foil **(See cooking lesson below)** and bake in a 350 degree oven for 25 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese get slightly browned.
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The Best Mexican Rice and Beans You’ll Ever Make | Epicurious 101
In this edition of Epicurious 101, professional chef Saúl Montiel demonstrates how to make rich, creamy, and flavorful rice and beans–a classic Mexican side dish.
Director: Debbie Wong
Director of Photography: Eric Brouse
Editor: JC Scruggs; Micah Phillips
Talent: Saul Montiel
Director of Culinary Production: Kelly Janke
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Assistant Camera: Erron Francis
Audio Engineer: Mariya Chulichkova
Production Assistant: Noah Belsky
Staff Editorial Consultant: Ryan Harrington
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Andy Morell
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Cheesy Mexican Beef and Bean Casserole
Molten bubbly pan of beefy Mexican goodness. Scoop with corn chips, wrap in tortillas DIY burrito form, or use as a taco stuffing. SO GOOD!
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Sausage & Bean Casserole Recipe
Today i'm going to show you how to make my Sausage & Bean Casserole. All cooked in one pot to save on the washing up and can be made ahead too!
This Big Batch Sausage and Bean One Pot is a great dish for a family gathering that can be made ahead of time.
Full sausage and bean casserole recipe is available on our site:
Ingredients for the casserole:
2 tbsp olive oil
20-30 depending on how hungry your family are! good quality chipolata sausages (use gluten-free chipolatas if required)
1 large red onion peeled and roughly chopped
2 red peppers deseeded and roughly chopped
20 mini chorizo the bitesize ones, chopped in half
3 cloves garlic peeled and minced
2 tsp paprika
1 tsp dried thyme
120 ml (1/2 cup) red wine (optional)
2 chicken stock cubes crumbled (replace with 2 tsp vegetable bouillon for gluten free)
3 x 400g (14 oz) tins chopped tomatoes
1 x 400g (14oz) tin haricot beans, drained and rinsed
1 x 400g (14oz) tin cannellini beans, drained and rinsed
#onepot #comfortfood #sausages
This side dish was the star of our show! | Garlic green beans
1 lb green beans
2 TBSP salted butter
1 tsp Garlic powder
1 tsp Salt
Red chili flakes
Minced garlic
1. Cut the ends off green beans.
2. Melt your butter
3. Once butter is 1/2 melted, add salt, garlic powder & red pepper flakes. Cook until butter is all the way butter & bubbly
4. Then add green beans and cook until they become a bright green.
5. Then add grated garlic, cook for 1 minute and then turn off heat
6. Bonappetitties????