Red and Black Casserole
1 (16-ounce) can Black Beans, drained and
rinsed, or 2/3 cup dry Black Beans
1 (16-ounce) can Dark Red Kidney Beans, drained and rinsed, or
2/3 cup dry Dark Red Kidney Beans
1 cup fresh mushrooms, sliced
1/2 cup onions, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, chopped
2 cups water
1 (14 1/2-ounce) can stewed tomatoes, un-drained, chopped
1 (8-ounce) can tomato sauce
1 cup frozen corn
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1 cup long-cooking rice, uncooked
- If using dry beans, soak in 4 cups of
water for up to 8 hours, or overnight in the refrigerator. Drain
and rinse. Combine with 4 cups of fresh water and simmer for
1 1/2 to 2 hours or until tender. Drain.
- Coat large skillet with nonfat cooking
spray. Sauté mushrooms, onions, bell peppers, and garlic.
Combine with remaining ingredients and pour into a 9 x 13 inch
baking dish. Cover and bake 45 minutes at 350°F.
Makes 6 servings.
Recipe provided courtesy Michigan Bean Commisson.
