RED AND BLACK CASSEROLE

1 (16 ounce) can black beans, drained and rinsed (or 2/3 cup dry black beans)
1 (16 ounce) can dark red kidney beans, drained and rinsed (or 2/3 cup dry dark red kidney beans)
1 cup fresh mushrooms, sliced
1/2 cup onions, chopped
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, chopped
2 cups water
1 (14 1/2-ounce) can stewed tomatoes, un-drained, chopped
1 (8 ounce) can tomato sauce
1 cup frozen corn
1/2 teaspoon Italian seasoning
1/4 teaspoon cayenne pepper
1 cup long-cooking rice, uncooked

IF USING DRY BEANS: Soak dry beans in 4 cups of water for up to 8 hours (or overnight in the refrigerator.) Drain and rinse. Combine with 4 cups of fresh water and simmer for 1-1/2 to 2 hours or until tender. Drain; set aside.

Preheat oven to 350 degrees F.

Coat large skillet with nonfat cooking spray. Saute mushrooms, onions, bell peppers, and garlic.

Combine with remaining ingredients and pour into a 13x9-inch baking dish.

Cover and bake 45 minutes at 350 degrees F.

Source: Michigan Bean Commission