Vegan rice and bean casserole
A hearty, protein-rich vegan casserole that combines fluffy rice and tender beans with aromatic vegetables and bold Mexican-inspired seasonings. This one-pan wonder is perfect for meal prep, family dinners, or potlucks.
Nutrition
Calories: 205kcalCarbohydrates: 42.5gProtein: 6.3gFat: 1.5gSodium: 420mgPotassium: 370mgFiber: 4.5gSugar: 5.7g
Ingredients
- 300 g rice
- 100 g black-eyed beans soaked overnight
- ½ bell peppers chopped
- 1 large onion chopped
- 1 tin peeled and chopped tomatoes
- Handful fresh cherry tomatoes
- 1 small can sweetcorn
- 2 dried chilies de-seeded and finely chopped
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 tsp paprika
- Salt and Black pepper to taste
- 700 ml water/vegetable stock
Instructions
- Preheat the oven to 160℃.
- Tip (uncooked) rice, beans (soaked overnight and drained), chopped vegetables and spices and mix together.
- Pour over the water/vegetable stock, put a lid on the top and place in the oven. Check every half an hour or so and stir, adding a little more water if it seems too dry. Cook until everything is tender and it is just beginning to crisp on the top. This may take up to 2 hours.
- Remove from oven and allow to stand for a couple of minutes, then serve.
Notes
- Measurements for this vegan black bean and rice casserole recipe are approximate, but it is easy just to add more or less of something as you require.
- You can serve this vegan rice and bean casserole on its own or with a side salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for a few days.
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