Cookbook:Bean and Rice Bake
|Bean and Rice Bake|
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[edit | edit source]
- 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 chili or chili powder, ground oregano)
- 1 cup basmati rice
- 750 ml red wine
Procedure[edit | edit source]
- Preheat oven to 250°F.
- Heat 1 tablespoon of olive oil in a saucepan.
- Stir in curry powder and rice. Fry briefly (about 5 minutes) while stirring to lightly brown the rice.
- 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.
- 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.
- Cover the dish and place in the oven. Let bake for a couple hours, periodically checking to see if rice is soft.
- Serve hot.
Notes, tips, and variations[edit | edit source]
- If you raise the oven temperature, it'll cook faster. The whole point of the low heat is you can start this Saturday afternoon, forget about it for most of the day, and then have dinner ready.
- This recipe also works over a campfire.
- Use the cheapest wine you can stand to drink, as long as it is red.