Free Recipe Roman Rice and Beans Casserole

Recipe Type: V Recipes

Recipe Preparation: bake

Cooking Ingredients for Roman Rice and Beans Casserole Recipe

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

Roman Rice and Beans Casserole Preparation

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. Recipe by: Living More With Less by Doris Janzen Longacre Posted to Digest eat-lf.v097.n011 by Jenny Herl <> on Jan 12, 1998

Cooking Temperature:

Recipe Serves: 50

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