Rice and Beans Casserole

Name: Rice and Beans Casserole
Prep time: 5 h 50 min
Cook time: 5 h 50 min
Total time: 5 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon whole black peppercorns; 2 Tbsps butter, plus more for greasing; 1 carrot, chopped; 1 carrot, peeled and coarsely chopped; 2 ribs celery, chopped; 2 ribs celery, coarsely chopped; 237 milliliters dried borlotti or cannellini beans; 1 Tbsp EVOO, plus some to drizzle; 1 large fresh bay leaf; 118 milliliters fresh parsley leaves, finely chopped, plus more to garnish; 1 Tbsp fresh rosemary leaves, finely chopped; 2 Tbsps fresh thyme leaves, finely chopped; 2 cloves garlic, chopped; 2 cloves garlic, crushed; 454 grams hot or sweet Italian sausage, casing removed; 1 lemon, sliced; 1 onion, chopped; 1 onion, peeled and quartered; 237 milliliters grated Parmigiano-Reggiano, plus more to pass; 6 servings Herb bundle of parsley, rosemary and thyme; 6 servings Finely chopped red onion, for garnish; 6 servings Salt; 6 servings Salt and pepper; 355 milliliters long grain white rice; 1 whole chicken, 4 to 5 pounds

Rice and Beans Casserole

Rice and Beans Casserole might be just the main course you are searching for. This recipe covers 43% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 936 calories, 49g of protein, and 51g of fat per serving. This recipe serves 6. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 5 hours and 50 minutes. A mixture of salt and pepper, bay leaf, parmigiano-reggiano, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.

Instructions

Soak the beans 4 hours or overnight.

Ingredients you will need

Beans

Rinse the beans after soaking.

Ingredients you will need

Beans

Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper.

Ingredients you will need

Salt And Pepper

Celery

Garlic

Onion

Beans

Extra Virgin Olive Oil

Equipment you will use

Pot

Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more water if necessary, about 30 minutes. Puree half of the mixture, reserve.

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Water

Meanwhile heat the stock to a boil, then add the rice and stir. Cover and reduce the heat to low. Simmer for 16 minutes, then stir in the herbs and butter. Cook 1 minute more and remove from the heat, fluff the rice with a fork.

Ingredients you will need

Butter

Herbs

Stock

Rice

Brown and crumble the sausage in a skillet with a drizzle of EVOO over medium-high heat.

Ingredients you will need

Sausage

Extra Virgin Olive Oil

Equipment you will use

Frying Pan

Grease a large casserole dish.

Equipment you will use

Casserole Dish

Combine the rice with half of the cheese, the pureed beans, whole beans, vegetables and sausage. Top with remaining cheese. Cool and cover, then store in the fridge until ready to eat.

Ingredients you will need

Vegetable

Sausage

Cheese

Beans

Rice

Preheat an oven to 350 degrees F. Bring the casserole to room temperature.

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Oven

Bake until heated through, top with an extra drizzle of oil, the reserved parsley and raw onions before serving. Pass the cheese at the table.

Ingredients you will need

Parsley

Cheese

Onion

Cooking Oil

Equipment you will use

Oven

Place the chicken in a large stockpot.

Ingredients you will need

Whole Chicken

Equipment you will use

Pot

Add the peppercorns, celery, garlic, bay leaf, carrot, lemon, onions and the herb bundle tied with string.

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Celery

Garlic

Onion

Lemon

Sprinkle with salt. Cover the chicken with water and bring to a boil. Reduce the heat to low, a rolling simmer. Simmer 1 hour to 1 hour 15 minutes. Then cool chicken in its stock. Strain the stock, discarding the vegetables.

Ingredients you will need

Vegetable

Whole Chicken

Stock

Water

Salt