Bean & Rice Casserole

This is the casserole you make when you need to feed eight people, spend almost nothing, and still have everyone leave the table full and happy.

Three kinds of beans (kidney, black, and chickpeas) bake low and slow with rice, tomatoes, and green chiles in a Dutch oven until the rice is tender and has soaked up every drop of that spiced broth.

Toss in peas and corn near the end for a pop of color and sweetness.

It’s vegan without trying to be, the kind of meal where nobody even notices the meat is missing because the flavor and texture do all the talking.

Chef Tips

• Toast the rice in the pot with the onions until it turns opaque and smells nutty. This step adds a deeper, more complex flavor to the finished casserole.
• Use brown rice for extra fiber and a chewier texture, but plan for about an hour of baking time. White rice will cut that roughly in half.
• Keep the lid sealed tight while it bakes. Peeking lets out steam and can leave you with crunchy, undercooked rice.

Variations

• Stir in a can of coconut milk in place of some of the water for a creamier, Caribbean-leaning version.
• Top each serving with shredded cheese, sour cream, or sliced avocado if you want to dress it up.
• Add a few dashes of Tabasco or your favorite hot sauce right at the table for extra kick.