Easy Cheesy Rice and Beanies
As promised here is the Easy Cheesy Rice and Beanies casserole I made to share with longtime friends who came to visit me yesterday at Pie Cottage. We had a lovely afternoon of tea, conversation, a walk around the garden, lunch, and after our tummies were happily full, another walk around the neighborhood so we wouldn’t all fall asleep on the couches before they headed back to the big city. Being a big fan of leftovers, especially when they are comforting and yummy like these, there was enough to make a repeat appearance at supper.
- 2-3 cups already cooked rice
- 2 tablespoon butter or olive oil
- 2 onions, thinly sliced
- 2 cloves garlic, minced
- 2 eggs
- 1 and 1/2 cups milk
- 2 teaspoons dry mustard
- small grating of nutmeg
- 1 teaspoon salt
- 3/4 cup grated sharp cheddar cheese
- 3/4 cup grated Gruyère or Swiss cheese
- 3/4 cup grated Parmigiano-Reggiano cheese
- 1 15 ounce can black beans, rinsed and drained or 2 cups already cooked black beans
- In a large skillet, melt butter or heat olive oil. Sauté onions and garlic, stirring occasionally, until onions are wilted and just browning on edges.
- In a large bowl, fork beat eggs. Stir in milk. Add dry mustard, nutmeg, salt. Mix the cheeses together but save 1/2 cup to sprinkle on top of the casserole.
- Add cheese, onions, rice, and beans. Mix together.
- Grease a 9x9 casserole pan with butter or olive oil. Turn the rice, cheese, and bean mixture into the pan. Sprinkle 1/2 cup of cheese on top.
- Bake at 375F for 40 minutes. Let it cool for about 10 minutes before serving.
- Note: You can substitute red kidney beans for black beans and feel free to use whatever cheese you have on hand. Colby, Monterey Jack, Fontina, Mild Cheddar, Pepper Jack are all fine.
Let me know if you would like more of the recipes I have made over the years for my family. They are easy to make and very forgiving in the substitution department. This is also a big hint as to what the next book just might be shaping up to be!