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.
Easy Cheesy Rice and Beanies
Ingredients
- 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
- A small grating of nutmeg
- 1 teaspoon salt
- 1 cup grated sharp cheddar cheese
- 1 cup grated Gruyère or Swiss cheese
- 1 cup grated Parmigiano-Reggiano cheese
- 1 15 ounce can black beans rinsed and drained or 2 cups already cooked black beans
Instructions
- 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!
Margaretha says
05/02/2017 at 6:59 amThis looks so good. I am hungry for it right now. Do you recommend white or brown rice?
My husband is a yogi so I cannot use onions or garlic. Would you just leave them out or would you substitute something? If onions were left out, would this be ok to share with my dog?
-Margarita Buenavestida
Kate McDermott-Art of the Pie says
05/02/2017 at 7:02 amEither rice is fine. Short grain or long grain, too. Leave the onions and garlic out for your special yogi. You can share it with whatever creature, two or four legged, you like. 😊
Melinda says
05/02/2017 at 7:22 amThis sounds wonderful for our monthly get together with the punch needle ladies. Yes, share more recipes!
Kate McDermott-Art of the Pie says
05/02/2017 at 7:24 amThe recipe expands beautifully. For a group just cook up a big pot of rice and add more of everything!
Laurie Lasala-Tuttle says
05/02/2017 at 8:39 amThanks Kate, this is dinner tonight! Please do share more of your recipes!
♥️ Laurie Lasala-Tuttle
Kate McDermott-Art of the Pie says
05/02/2017 at 1:46 pmIndeed I will!
Kimberly says
05/02/2017 at 8:55 amYes, I would love any recipes that you have to share! And I’m about halfway done with your book. I LOVE it!! I just ordered some leaf lard from one of the sources you suggested. Once it gets here I’ll start my first pie!!
Kate McDermott-Art of the Pie says
05/02/2017 at 1:47 pmCan’t wait to hear how your first pie goes!
simone says
05/02/2017 at 9:48 amLooks yummy,
Kate McDermott-Art of the Pie says
05/02/2017 at 1:47 pmThanks Simone!
Anne Smittle says
05/02/2017 at 10:17 amWould love to try this out and see more easy recipes! PS LOVE your book
My family is from the Pacific NW and I grew up in CA but now live on the East Coast. Just reading it made me homesick all over again–yet familiar with all things I grew up with. Thank you!
Kate McDermott-Art of the Pie says
05/02/2017 at 10:18 amAnne- Where in CA did you grow up? Kate
ann ausich says
05/02/2017 at 11:25 amLooks absolutely delish and I will have it tonight…just to be a copycat. I’m excited about your next book and will, of course, buy it as it rolls off the press. In the interim, I would love it if you share any other recipes you may have to share and I especially love those that are sans meat!
XO
XO
XOXO
Ann
Kate McDermott-Art of the Pie says
05/02/2017 at 1:47 pmCopy cat all you want dear Ann!
Stevie Cooley says
05/02/2017 at 1:41 pmKate, this sounds delicious! Also, a belated thank you for the wonderful presentation you gave recently in Claremont, CA. I enjoyed it so much, learned such practical pie making tips from you, had a great time visiting with other pie enthusiasts in the audience, and hope you make a return trip one of these days.
Kate McDermott-Art of the Pie says
05/02/2017 at 1:48 pmThanks Stevie. I had a wonderful time at the festival!
Lisa says
05/02/2017 at 6:41 pmThis sounds great! I’d love to hear more recipes!
Jean Denham says
05/03/2017 at 7:32 amGood for you – branching out from pies is a good thing! And Comfort Food at its best.
Kate McDermott-Art of the Pie says
05/03/2017 at 8:02 amThank you Jean!