Dig last night’s supper out of the fridge, y’all. Let’s turn it into a leftover beans and rice casserole for tonight!
You guys, ever since he helped me make it for the first time, Darrol Henry is crazy about beans and rice. He asks for it at every meal. He sings a song about beans and rice that he wrote to the tune of Twinkle Twinkle Little Star. He begs to make more beans and rice while trying to drag the Learning Tower over to the counter himself. It’s an obsession.
It also means that we have tons of beans and rice in the house at all times. And that Dave and I need to mix things up a little bit sometimes. Last week I had a big batch of beans and rice in the fridge. In the spirit of Wing It Don’t Fling It, I decided to turn it into a leftover beans and rice casserole.
Leftover Beans and Rice Casserole
Yield: 4 generous servings
- about 3 cups of leftover beans and rice
- 1 head of broccoli, cut into small florets
- 2 tablespoons olive oil
- 1 large red potato, cooked and cut into 1″ cubes
- about 2 more tablespoons olive oil
- 1/4 cup nutritional yeast (Or “NOOOOCH!” as Darrol Henry calls it.)
- 1 cup frozen, canned, or fresh corn kernels
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- a few dashes of turmeric
- Preheat the oven to 425 F.
- While the oven is heating, chop the broccoli and toss it with the first 2 tablespoons of olive oil in an 8″x8″ glass pan. Roast the broccoli for 15 minutes, stir, and roast for 15-20 more minutes. You want it to be slightly browned.
- While that happens, combine all of the rest of the ingredients in a casserole dish with a lid. Add the broccoli when it’s ready and smooth it down with the back of a wooden spoon.
- Reduce the oven heat to 350F.
- Bake the casserole for 30 minutes and serve. I like this with chopped green onion and avocado on top, but you can eat it as-is or add any toppings that you like!