Cuban Black Bean and Monterey Jack Cheese Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups dried black beans, picked over for rocks, covered completely with water, and soaked overnight½ gallon water1 tsp. Salt1 bay leaf2 tsp. Dried oregano2 tsp. Dried thyme2 tsp. Fresh minced garlic1 ¼ cup water½ cup white ricedash salt2 Tbs. Olive oil1 ½ cups onion, diced1 cup green bell pepper, diced1 cup red bell pepper, diced2 tsp. Fresh minced garlic1 cup dry white wine1 cup chicken or veggie broth¼ tsp. Salt or more to taste2 dashes coarse black pepper¼ tsp. Crushed red pepper flakes4 tsp. Ground cumin1 cup golden raisins4 cups (about 1 pound) grated 2% Monterey Jack Cheese¼ cup dry bread crumbs
Drain soaking water from beans, rinse thoroughly and put in a heavy bottomed soup pot with ½ gallon water. Bring to a boil, skim off the foam that forms on top, then add salt, bay leaf, oregano, thyme and garlic. Cover and cook for about 2 hours until beans are soft and the liquid is thick. Stir often.
Bring 1 ¼ cup water to a boil in a small saucepan. Add rice and dash of salt, cover and lower heat. Cook until rice is soft and all water is absorbed. Set aside.
Heat 2 Tbs. Oil in large sauté pan. Add onions, peppers, and garlic. Saute until soft.
When beans are done, add the cooked rice, peppers and onions, wine, broth, salt, black pepper, red pepper flakes, cumin, raisins, and almonds. Stir well to blend and cook over low heat for 8-10 minutes until mixture begins to thicken. Correct salt if necessary.
Butter a deep 10 x 13 casserole dish and cover bottom and sides with the grated cheese, reserving ¾ cup for the top. Fill with the bean mixture. Sprinkle with bread crumbs and reserved cheese.
Bake in a 375 degree oven for 30-35 minutes or until top is crusty and beans are bubbling.
Number of Servings: 8
Recipe submitted by SparkPeople user CSIMPSON75.
Bring 1 ¼ cup water to a boil in a small saucepan. Add rice and dash of salt, cover and lower heat. Cook until rice is soft and all water is absorbed. Set aside.
Heat 2 Tbs. Oil in large sauté pan. Add onions, peppers, and garlic. Saute until soft.
When beans are done, add the cooked rice, peppers and onions, wine, broth, salt, black pepper, red pepper flakes, cumin, raisins, and almonds. Stir well to blend and cook over low heat for 8-10 minutes until mixture begins to thicken. Correct salt if necessary.
Butter a deep 10 x 13 casserole dish and cover bottom and sides with the grated cheese, reserving ¾ cup for the top. Fill with the bean mixture. Sprinkle with bread crumbs and reserved cheese.
Bake in a 375 degree oven for 30-35 minutes or until top is crusty and beans are bubbling.
Number of Servings: 8
Recipe submitted by SparkPeople user CSIMPSON75.
Nutritional Info Amount Per Serving
- Calories: 381.9
- Total Fat: 14.1 g
- Cholesterol: 30.0 mg
- Sodium: 628.7 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 6.1 g
- Protein: 20.1 g
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