Pueblo Bean And Rice Casserole Recipe

Name: Pueblo Bean And Rice Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry Anasazi beans; about 3 cups water; 1 tablespoon canola oil; 1/2 cup onion, diced; 2 cloves garlic, minced; 4 fresh chili pequin peppers, or 1 fresh jalapeno, chopped; 2 tablespoons New Mexico chili powder; 1 cup uncooked brown rice; 3 cups summer squash, chopped in 1 inch pieces; 2 tablespoons chopped fresh oregano; salt & pepper to taste; avocado slices, optional; homemade salsa, optional; corn tortillas

Servings: persons

1 cup dry Anasazi beans
about 3 cups water
1 tablespoon canola oil
1/2 cup onion, diced
2 cloves garlic, minced
4 fresh chili pequin peppers, or 1 fresh jalapeno, chopped
2 tablespoons New Mexico chili powder
1 cup uncooked brown rice
3 cups summer squash, chopped in 1 inch pieces
2 tablespoons chopped fresh oregano
salt & pepper to taste
avocado slices, optional
homemade salsa, optional
corn tortillas

1
Cover the dry beans with water and soak over night.
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
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
Preheat oven to 375 degrees.
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
Add chili powder, brown rice and chopped squash to the beans.
7
Cover and bake in the oven for one hour.
8
Fluff with a fork and stir in chopped oregano and salt & pepper to taste.
9
Serve with hot fresh corn tortillas, homemade salsa and sliced avocado.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup dry Anasazi beans, about 3 cups water, 1 tablespoon canola oil, 1/2 cup onion, diced, and more.

Yes, Pueblo Bean And Rice Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pueblo Bean And Rice Casserole

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