Aztec Casserole
At a Glance
- Total
- 2 hrs 40 min
- Servings
- 14 servings
Categories
- Casserole
- Main Course
- Simmered
- Slow cooker
- Slow Cooker
Dietary
- Vegan
- Vegetarian
Servings & Nutrition
Original recipe serves 14. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
A bean-based casserole made with dried black beans, red beans, and black-eyed peas.
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Equipment
Slow cooker, rice cooker, large skillet or sauté pan
Ingredients
- 1 cup dried black beans
- 1 cup dried red beans
- 1 cup dried black-eyed peas
Instructions
Ahead of time:.
Prepare dried beans in a slow cooker.
Cook on high until tender, (Approx. 3 hours).
Prepare grains in rice cooker following directions for 2 cups of grain.
(Approx 70 mins).
When beans and grains are cooked:.
In a very large skillet or sautee pan, heat half of the olive oil and brown the meat.
Remove the meat to drain.
Add the remaining oil and then cooking over medium heat, add chopped onions, peppers and garlic.
Cook these until crisp-tender.
Stir in corn and red chile paste (as desired).
Add the cooked beans (including all the juice) and the cooked grains.
Add the drained meat.
Salt to taste and stir well.
Simmer the mixture to slightly reduce the liquid and meld the flavors.
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