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
1
Soak the beans 4 hours or overnight.
Ingredients you will need
Beans
2
Rinse the beans after soaking.
Ingredients you will need
Beans
3
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
4
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
5
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
6
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
7
Grease a large casserole dish.
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Casserole Dish
8
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
9
Preheat an oven to 350 degrees F. Bring the casserole to room temperature.
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Oven
10
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
11
Place the chicken in a large stockpot.
Ingredients you will need
Whole Chicken
Equipment you will use
Pot
12
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
13
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
14
Remove the chicken in large pieces from skin and bones. Reserve the meat for another use.