Roman Rice and Beans Casserole

Roman Rice and Beans Casserole Ingredients

2 1/4 lb Onions; finely chopped	1/4 c Olive oil
4 1/2 lb Carrots; finely chopped	9 lb Tomatoes; coarsely chopped
1 1/2 c Celery; chopped	3 lb Cooked kidney beans; drained
1 c Fresh parsley; chopped	7 1/2 lb Cooked brown rice
1/4 c Basil	2 lb Cheese; lowfat, grated
2 tb Oregano	1 1/2 ts Black pepper
8 Cloves garlic

Instructions for Roman Rice and Beans Casserole

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

Main Ingredient: BeansCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Basil	Beans	Brown Rice	Carrot
Celery	Garlic	Olive Oil	Onion
Oregano	Parsley	Tomato

Vegetarian Beans Crowd pleas Main dishes Celery Basil Bean Garlic Carrot Olive oil Cheese Onion Oregano Parsley Rice Tomato Dinner

for flavor and categorization

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