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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.


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