Cast Iron

Pueblo Bean and Rice Casserole

by:
December 31, 2009
3
1 Ratings
Pueblo Bean and Rice Casserole
  • Serves 6
Author Notes

This is an easy dish for a lazy day around the house without too much effort. And does it get any cheaper than rice & beans? This is delicious served with avocado slices on corn tortillas. —nannydeb

What You'll Need
Ingredients
  • 1 cup dry Anasazi beans
  • about 3 cups water
  • 1 tablespoon canola oil
  • 1/2 cup onion, diced
  • 2 cloves garlic, minced
  • 4 fresh chili pequin peppers, or 1 fresh jalapeno, chopped
  • 2 tablespoons New Mexico chili powder
  • 1 cup uncooked brown rice
  • 3 cups summer squash, chopped in 1 inch pieces
  • 2 tablespoons chopped fresh oregano
  • salt & pepper to taste
  • avocado slices, optional
  • homemade salsa, optional
  • corn tortillas
Directions
  1. Cover the dry beans with water and soak over night.
  2. Heat the canola oil in a cast iron dutch oven over medium high heat. Add the onion and garlic and cook 2-3 minutes or so. Drain beans and add them to the pot with about three cups fresh water and the chili pequins.
  3. Cook beans, uncovered over low heat for 1-1 1/2 hours or until soft. The beans do not have to be completely cooked since you'll be cooking them a little longer in the oven.
  4. Preheat oven to 375 degrees.
  5. Drain beans, reserving liquid and put beans back in the pot. Add enough water to the reserved liquid to make up 2 1/2 cups and add to the beans.
  6. Add chili powder, brown rice and chopped squash to the beans.
  7. Cover and bake in the oven for one hour.
  8. Fluff with a fork and stir in chopped oregano and salt & pepper to taste.
  9. Serve with hot fresh corn tortillas, homemade salsa and sliced avocado.
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  • Liz Wharton
    Liz Wharton
  • Sagegreen
    Sagegreen
  • aargersi
    aargersi
  • nannydeb
    nannydeb
nannydeb

Recipe by: nannydeb

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I'm obsessed!

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5 Reviews

Liz W.
Liz W. May 25, 2023
Made exactly to recipe, no changes. Used jalapéno pepper as suggested. This recipe was tasty on the level of comfort food. For the leftovers I’ll add cheddar cheese and more New Mexico red chili and some chipotle to give it some pop. The lime we squeezed over top helped lots.
 
Sagegreen
Sagegreen May 15, 2011
This does sound delicious!
 
Girllovesboy
Girllovesboy May 14, 2011
Is there a substitute for pequin peppers? Not sure my grocery has that specific type...
I want to mak thi asap! Looks delish!
 
nannydeb
nannydeb May 15, 2011
Chili pequins grow wild here so they're readily available (and hot). You could use whatever pepper you can get and add as many as you like. I use jalapenos to flavor beans/soups a lot too. Maybe sub 1 jalapeno for the chili pequins.
 
aargersi
aargersi December 31, 2009
These sound really great - perfect for a chilly day! I will try this soon!