Cuban Black Bean and Monterey Jack Cheese Casserole

2 cups dried black beans, picked over for rocks, covered completely with water, and soaked overnight
½ gallon water
1 tsp. Salt
1 bay leaf
2 tsp. Dried oregano
2 tsp. Dried thyme
2 tsp. Fresh minced garlic
1 ¼ cup water
½ cup white rice
dash salt
2 Tbs. Olive oil
1 ½ cups onion, diced
1 cup green bell pepper, diced
1 cup red bell pepper, diced
2 tsp. Fresh minced garlic
1 cup dry white wine
1 cup chicken or veggie broth
¼ tsp. Salt or more to taste
2 dashes coarse black pepper
¼ tsp. Crushed red pepper flakes
4 tsp. Ground cumin
1 cup golden raisins
4 cups (about 1 pound) grated 2% Monterey Jack Cheese
¼ 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.