Tuesday, November 3, 2009

Bean and Rice Casserole




2 onions, chopped
2 garlic cloves, chopped
2 carrots, chopped
2 celery stick, chopped
1 red pepper, seeded and white parts removed, chopped
1 teaspoon of ground chilli powder
1 teaspoon sugar
1 teaspoon of ground cumin
1/2 teaspoon of ground cinnamon
1 teaspoon coriander seeds crushed
2 cloves
1 can of red kidney beans
1 can mixed beans
2 cans of diced tomatoes
2 litres stock
½ cup of wild rice
Juice of one lemon
Salt and pepper

Dry roast coriander and cloves, add stock and beans. Simmer for 20 minutes. Add all vegetables and spices, keep cooking for another 5 to 10 minutes more, stirring every so often. Add the rice and simmer rapidly until cooked. Add the tomatoes, and simmer until thickened and reduced. Season with salt and pepper, add lemon juice and serve.


This keeps in the fridge and freezes very well. The longer you keep it the better the flavours will be.

3 comments:

  1. Oh Yum, this is actually something I cook often, except I put in paprika instead of chilli, no sugar, no cinnamon, and add parsley or corriander to it instead of seeds. I've never tried it with wild rice though,. It goes really well with a good spoon of soured cream on top. Yum, this just made me really hungry

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  2. try it with sugar - it deapens the flavor. same with dry roasting the spices, it adds layers. I add fresh corriander leaves at the end and chopped avocado.

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  3. Funny thing, I was just talkin to my Mom, and I asked her about the sugar, and she says she often adds sugar to her sauces and casseroles, I never knew!

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