Mexican Bean & Rice Casserole

Directions

Heat the oil in a large skillet and sauté the onion, celery and red pepper until almost tender.

Blend together the beans, a small amount of the liquid from cooking them (about ¼ cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor to make a puree.

Transfer the purée to a large bowl.

Add the sautéed vegetables and the soaked arame (if desired) to the bean purée and mix well.

In a separate bowl, mix the rice and parsley together.

Oil a large, deep baking dish .

Place half of the rice in the bottom of the dish.

Spread half of the bean mixture over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes.

Repeat the layers.

Bake at 350℉ (180℃) for 45 minutes.

Delicious with steamed artichokes and a big green salad.