Pueblo Bean And Rice Casserole

1. 1

   Cover the dry beans with water and soak over night.

2. 2

   Heat the canola oil in a cast iron dutch oven over medium high heat. Add the onion and garlic and cook 2-3 minutes or so. Drain beans and add them to the pot with about three cups fresh water and the chili pequins.

3. 3

   Cook beans, uncovered over low heat for 1-1 1/2 hours or until soft. The beans do not have to be completely cooked since you'll be cooking them a little longer in the oven.

4. 4

   Preheat oven to 375 degrees.

5. 5

   Drain beans, reserving liquid and put beans back in the pot. Add enough water to the reserved liquid to make up 2 1/2 cups and add to the beans.

6. 6

   Add chili powder, brown rice and chopped squash to the beans.

7. 7

   Cover and bake in the oven for one hour.

8. 8

   Fluff with a fork and stir in chopped oregano and salt & pepper to taste.

9. 9

   Serve with hot fresh corn tortillas, homemade salsa and sliced avocado.

* Per serving · 4 servings · Values may vary.