This bean and rice casserole is a dinnerized version of the Monopoly night favorite, Becky LeBeans. While it takes a while to make, you spend very little time actively cooking.
Bean and Rice Casserole
2 cups brown basmati rice (or your favorite sort of rice), cooked
1 can black beans, drained and rinsed
1 can green olives, sliced
2c broccoli, cut into small florets
3 cloves of garlic
1 chili in adobo sauce plus 2T of the canning liquid (remove the seeds if spice isn’t your thing)
1/4c olive oil
2T soy sauce
2c Daiya vegan cheddar shreds (optional)
handful of sliced almonds (cashews or sunflower seeds would be great, too)
In an 8×8″ baking pan, combine the beans, rice, and olives.
Steam the broccoli however you like. I did mine in the rice cooker’s steamer basket while I was making the rice, but you can steam it on the stove top or in the microwave, too. Add the broccoli to the bean mixture.
In your food processor, blend the garlic, chili and sauce, olive oil, and soy sauce until it’s smooth. Toss the sauce with the bean mixture, then top everything with the Daiya (if you’re using it) and nuts. Bake at 350 for 30 minutes, or until the cheese starts to brown.
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