Wednesday, August 20, 2014

Black Bean Casserole

From Daryl aka Avery

Congrats! Special giveaway for last Sunday, via a random number drawing, went to Dawn and Pokocat! Your books and mug are in the mail! Thanks for participating! And thanks to all for the great comments about a luscious steak barbecue!

I have other contests going, so see below for more details...

But first...

Moms: sometimes summer comes at you fast, right?  School starts up way before Labor Day nowadays. Football practice or band camp or cheerleading or "recommended" volunteer work kicks in. There are supplies and clothes to buy. Yipes. You need an easy dinner, one that is packed with nutrition and good flavors, so your kids...and you...don't go hungry.

This is it. When my son was in high school, I resorted to a lot of casseroles. Quick things that I could reheat packed with goodies that he liked. Luckily, he also liked these same meals for breakfast or on the weekends. Leftovers.  He adored leftovers!!  He didn't eat cereal. He still doesn't. I needed go-to items. This is one of them.  Throw it all together and what have you got?

Bibidi-bobi-boo! Magic.

By the way, Charlotte, the protagonist in my Cheese Shop mysteries, would love the combo of cheeses in this. And Jenna, the protagonist in my Cookbook Nook series, would love how EASY it is!

If desired, have a little guacamole and some warm corn tortillas on hand.

Black bean casserole

Full recipe (for 9 x 13 pan)
3 cups cooked white rice
2 (14.5 ounce) cans black beans, rinsed and drained
4 diced tomatoes
2 cups cottage cheese
1 cup Monterey Jack  OR Cheddar cheese, grated
1/4 cup grated Parmesan cheese
¼ cup chopped onions, if desired
1 tablespoon dried parsley
1 teaspoon ground black pepper
1 teaspoon Tabasco sauce
jalapenos, if desired

Half recipe (8 x 8 pan)
1 ½ cups  cooked white rice
1 (14.5) can black beans, drained
2 diced tomatoes
1 cup cottage cheese
½ cup grated cheese
2 tablespoons grated Parmesan cheese
2 tablespoons chopped onions, if desired
½ tablespoon dried parsley
½ teaspoon round black pepper
½ teaspoon Tabasco sauce
jalapenos, if desired


Preheat oven to 350 degrees F. Prepare the appropriate size baking dish, depending on whether you’re making a full or half recipe by spraying with cooking spray.

Cook rice, according to directions.

In a large bowl, mix cooked rice, black beans, diced tomatoes, cottage cheese, grated cheese, Parmesan cheese, chopped onions, parsley, black pepper, and Tabasco sauce. Pour into prepared dish.

I know, yuk, right? Ugly!

Bake in preheated oven until cheese is bubbling, about 30 minutes. Garnish with tomato slice.

There's very little that's pretty about casseroles and they don't look that good on a plate, either. But they TASTE good!
* * *

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  1. Now that looks easy and good Daryl. And love that you gave us two sizes!

    1. Lucy/Roberta.

      It's all about choice, isn't it? ;)


  2. Oh I have to try this. It looks delicious.

    1. Thanks, Linda. Lik I said, it dishes up like a casserole. Not pretty, but delish.

      Daryl / Avery

  3. What a great idea. I'm always making black beans and rice. This just kicks it up a notch and leaves leftovers! Love the cottage cheese in it. I'm making it next week!

    1. Krista, I know you'll enjoy. Cheese and more cheese. What could be wrong? :)

      Daryl / Avery