Brazilian Black Bean Casserole

Brazilian Black Bean Casserole (a Pantry+ recipe)

Makes 6 to 8 servings

www.ZsusVeganPantry.com

Pantry list is HERE.

1 medium onion, finely chopped

1 (15-ounce) can of diced tomatoes

2 tablespoons adobo seasoning (recipe for homemade HERE)

1/4 teaspoon red pepper flakes or 1 dried red chili

2 (15-ounce) cans black beans, liquid drained and reserved

Water, as needed

2 cups long grain brown rice

Sea salt

Salad:

1/2 small head cabbage, finely shredded

1 small green or red bell pepper, diced

1 cup roasted corn***

1 tablespoon white wine vinegar

1 teaspoon adobo seasoning

1. Preheat the oven to 350-degrees F. Heat a large dutch oven or large oven-safe pot over medium heat. Add the onion, cover and cook until golden brown, stirring occasionally. Add a tablespoon of water if the onion begins to stick. Add the tomato and the adobo seasoning. Blend using an immersion blender or transfer to a standard blender.

2. Add the drained bean water to a 4-cup measuring cup. Add enough water to reach 3 3/4 cups. Add the water mixture to the pot. Add the rice, red pepper flakes, beans and salt. Bring to boil and cover tightly with a lid or foil. Bake in the preheated oven until the rice is tender, about 1 hour.

3. Salad: Combine the cabbage, bell pepper, corn, vinegar and adobo in a medium bowl. Taste and adjust seasoning with salt and black pepper or adobo. Set aside until needed.

4. Serve the casserole with the salad. Leftovers reheat well.

*** Transfer the corn to a small baking sheet. Bake in the oven during the last 25 minutes of cooking of the casserole.