Recipe: Red and Black Bean Casserole

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 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.

Coat large skillet with nonfat cooking spray. Saute mushrooms, onions, bell peppers, and garlic. Combine with remaining ingredients and pour into a 9 x 13-inch baking dish.

Cover and bake 45 minutes at 350F.

Source: Michigan Bean Commission