As with all families -- and maybe all cooks -- we have several meals that we make regularly because everybody in the family loves them. This casserole is one of those dishes. Although it is a classic combination of rice and beans, the mild chilies give it a unique flavor. We use brown rice because it adds a nice chewiness and, of course, is more nutritious than white rice.
It is comfort food at its best.
The casserole is easy to make ahead and refrigerate or freeze until you need it. Then you can relax while dinner cooks itself. We make it when we have other families over for dinner or to give to families who could use a hot meal to help get them through a rough week. If you do freeze the dish, it is dense so leave it in the refrigerator overnight to thaw or leave ample time – an hour or more – for it to cook.
If you use canned beans, you can do most of the preparation while the rice is cooking, making this a fairly quick dish to prepare.
The recipe is adapted from Ruth Reichl’s memoir, Tender at the Bone, a very entertaining read. She made it during her vegetarian days while she was living in Berkeley, California, and, although she seems to look on those days as the dark ages of her culinary development, this dish is delicious.
Black Bean and Monterey Jack Casserole
Serves 6
1 hour preparation time, plus overnight for soaking beans
30–35 minutes baking time
1 cup dried black beans (or 2 15-ounce cans)
3 cups brown rice, uncooked
3 garlic cloves, minced
1 large onion, finely chopped
1 4-ounce can chopped green chilies
salt and pepper to taste
1 pound Monterey Jack cheese, shredded and divided
1 pound cottage cheese
If using dried beans, soak the beans overnight in water. Drain and cook the beans in fresh water for about 1 hour, or until tender. Set aside.
Preheat oven to 350 degrees.
Put the rice and 6 cups of water in a medium stock pot. Bring the pot to a boil, reduce the heat, cover and simmer for 40-45 minutes. Let the rice cool slightly.
In a large bowl, mix the rice, beans, garlic, onion, and chilies. Taste, and add enough salt and pepper to bring out the flavors.
Set aside 1/2 cup of the Monterey Jack cheese. Oil or butter a 9-by-13-inch pan. In the bottom of the pan, layer about a third of the rice and bean mixture. Then, add a layer each of the Monterey Jack and cottage cheeses. Add a second layer of the rice and bean mixture, then another layer of the cheeses, followed by a final layer of the rice and beans. Sprinkle the top with the reserved Monterey Jack cheese.
Bake for 30 to 35 minutes, until the cheese is bubbly and golden.
looks like a good future staple. and i also like how you've highlighted the recipe in yellow -- makes it nice and easy to read.
Posted by: cherrypatter | February 02, 2009 at 01:25 PM