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Mexican Bean And Rice Casserole

A home-style Mexican Bean And Rice Casserole made with Oil, Red Kidney Beans Cooked, Tomato Paste, and Brown Rice Cooked. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 3 cup
• 6 oz
• 4 cup

Method (preview)

1. 1

   Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender.

2. 2

   Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor tomake a puree.

3. 3

   Transfer the puree to a large bowl.

4. 4

   Add the sauteed vegetables and the soaked arame (if desired) to the bean puree and mix well.

5. 5

   Oil a large, deep baking dish.

6. 6

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

7. 7

   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.

8. 8

   Repeat the layers.