Recipe - Roman Rice And Beans Casserole

2 One fourth pound Onions; finely chopped
4 One half pound Carrots; finely chopped
1 One half cup Celery; chopped
1 cup Fresh parsley; chopped
One fourth cup Basil
2 tablespoon Oregano
8 Cloves garlic
One fourth cup Olive oil
9 pound Tomatoes; coarsely chopped
3 pound Cooked kidney beans; drained
7 One half pound Cooked brown rice
2 pound Cheese; lowfat, grated
1 One half teaspoon Black pepper

Saute onions, carrots, celery, parsley, basil, oregano, and garlic in olive
oil until onions are golden. Add tomatoes, beans, rice, salt, pepper, and
half the cheese. Mix gently but well. Put in 5 greased 9"x13" baking dishes
(4 qt capacity). Sprinkle with remaining cheese. Cover and bake at 350F
until thoroughly heated [about 30 minutes].

NOTES : Pinto beans can be used in place of kidney beans. 20 ounce dry beans,
soaked and cooked will yield about 3 lbs cooked beans. 2 Three fourths pound raw brown
rice will yield about 7 One half lbs cooked rice.
Recipe by: Living More With Less by Doris Janzen Longacre

Posted to Digest eatlf.v097.n011 by Jenny Herl jlherl@uiuc.edu on Jan
12, 1998