recipe.exchange

Bean and Rice Bake

@arecipe.bsky.social

The original recipe contributor noted the following anecdote:

"This recipe originated when I tried to adapt my saffron rice and beans for a barbecue. I planned on heating saffron rice and beans over a wood fire at the barbecue as a vegetarian main course, but didn't make enough rice, and added some raw ingredients at the last minute before slow-cooking over the fire. Later I liked it so much that I made it in the oven."

Ingredients

  • ⅓ cup olive oil
  • 2 onions, cut into chunks
  • 3 tomatoes, cut into large chunks
  • Several carrots, cut into large chunks
  • 1 can chickpeas or black beans
  • Other vegetables (e.g. zucchini, bell pepper, etc), cut into chunks
  • 1 tablespoon curry powder
  • 5–10 cloves garlic
  • Spices (suggested: paprika, cumin, ground chile or chili powder, ground oregano)
  • 1 cup basmati rice
  • 750 ml red wine

Instructions

  1. 1
    Preheat oven to 250°F.
  2. 2
    Heat 1 tablespoon of olive oil in a saucepan.
  3. 3
    Stir in curry powder and rice. Fry briefly (about 5 minutes) while stirring to lightly brown the rice.
  4. 4
    Combine vegetables, spices, and garlic in a baking dish with a cover. Stir in rice mixture, beans, and half the wine. Stir briefly to mix, and make sure some at least some rice is on top.
  5. 5
    Add the rest of the olive oil to the dish, and add enough water or wine until all vegetables, beans, and rice are submerged in liquid.
  6. 6
    Cover the dish and place in the oven. Let bake for a couple hours, periodically checking to see if rice is soft.
  7. 7
    Serve hot.
Method
Baking

Dietary Information

Vegan

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Bean_and_Rice_Bake