Baked casserole dishes are a fantastic way to have dinner on the table in a descent amount of time with a lot of hands off work. This recipe has about 10 minutes on the stove before it is assembled completely and placed in the oven to finish cooking.
This dish is Pantry + and it is whole foods, using brown rice, beans and cabbage as the base of the meal. The cabbage serves as a delicious cooling accompaniment accented with roasted corn.
This casserole is very flavorful thanks to the Latin all-purpose seasoning called, adobo, but here we will make our own. It really is a simple matter of combining a few spices to create a different flavor dimension.
The casserole is rich and delicious and the salad is tangy and sweet, thanks to the roasted corn. All in all, it has all the flavor components of a great tasting meal: sour, sweet, salty, and spicy.
Brazilian Black Bean Casserole:
large oven-safe pot
Red pepper flakes
White wine vinegar
First things first, let's make the adobo seasoning:
Either just mix together, or better, yet, blend the ingredients in a small blender to break up the oregano. If you have Mexican oregano, use that, but otherwise regular will work just as well.
Using a large Dutch oven or just an oven safe pot with a lid (or use foil to seal the pot), cook the onions in a dry pan (use a lid to cover the pot to retain the moisture) until golden. Add the adobo and the tomatoes and mix well. Use an immersion blender or transfer the mixture to a standard blender and process until broken up.
Add the rice, thyme, beans, spice and liquid, mix well, and cook in the oven tightly sealed until the rice is tender, about 1 hour.
In the meantime, use a mandolin to finely shred the cabbage and mix it with roasted corn (roast the corn in the oven during the last 25 minutes of cooking), bell pepper and vinegar and set aside to meld flavors.
This is scrumptious and very healthy since there is no oil used and it is made with whole foods.
This makes about 6 to 8 servings, so leftovers are terrific.
Brazilian Black Bean Casserole (a Pantry+ recipe)
Makes 6 to 8 servings
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
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.
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