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Bean and Rice Bake
The original recipe contributor noted the following anecdote:"This recipe originated when I tried to adapt my saffron rice and beans for a barbecue. I planned on heating saffron rice and beans over a wood fire at the barbecue as a vegetarian main course, but didn't make enough rice, and added some raw ingredients at the last minute before slow-cooking over the fire. Later I liked it so much that I made it in the oven."
Ingredients
- olive oil⅓ cup
- onions, cut into chunks2
- tomatoes, cut into large chunks3
- carrots, several; cut into large chunks
- chickpeas or black beans, or black beans1 can
- other vegetables (e.g. zucchini, bell pepper, etc), e.g. zucchini, bell pepper, etc; cut into chunks
- curry powder1 tablespoon
- garlic5–10 cloves
- spices (suggested: paprika, cumin, ground chile or chili powder, ground oregano), suggested: paprika, cumin, ground chile or chili powder, ground oregano
- basmati rice1 cup
- red wine750 ml
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Preheat oven to 250°F.
Heat 1 tablespoon of olive oil in a saucepan.
Stir in curry powder and rice. Fry briefly (about 5 minutes) while stirring to lightly brown the rice.
Combine vegetables, spices, and garlic in a baking dish with a cover. Stir in rice mixture, beans, and half the wine. Stir briefly to mix, and make sure some at least some rice is on top.
Add the rest of the olive oil to the dish, and add enough water or wine until all vegetables, beans, and rice are submerged in liquid.
Cover the dish and place in the oven. Let bake for a couple hours, periodically checking to see if rice is soft.
Serve hot.