Roman rice and beans casserole
50 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Onions; finely chopped |
| 4½ | pounds | Carrots; finely chopped |
| 1½ | cup | Celery; chopped |
| 1 | cup | Fresh parsley; chopped |
| ¼ | cup | Basil |
| 2 | tablespoons | Oregano |
| 8 | Cloves garlic | |
| ¼ | cup | Olive oil |
| 9 | pounds | Tomatoes; coarsely chopped |
| 3 | pounds | Cooked kidney beans; drained |
| 7½ | pounds | Cooked brown rice |
| 2 | pounds | Cheese; lowfat, grated |
| 1½ | teaspoon | Black pepper |
Directions
Saute onions, carrots, celery, parsley, basil, oregano, and garlic in olive oil until onions are golden. Add tomatoes, beans, rice, salt, pepper, and half the cheese. Mix gently but well. Put in 5 greased 9"x13" baking dishes (4 qt capacity). Sprinkle with remaining cheese. Cover and bake at 350F until thoroughly heated [about 30 minutes].
NOTES : Pinto beans can be used in place of kidney beans. 20 oz dry beans, soaked and cooked will yield about 3 lbs cooked beans. 2¾ lb raw brown rice will yield about 7 ½ lbs cooked rice.
Recipe by: Living More With Less by Doris Janzen Longacre Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@...> on Jan 12, 1998