Rice and Bean Casserole

Name: Rice and Bean Casserole
Yield: 4
Ingredients: One cup of kidney beans; One-third cup of white beans; Half cup of wheat flour for quibe or brown rice; Four cups of water; Black pepper to taste; One tablespoon of thyme (optional); Four carrots, sliced; One-third cup of chopped onion; One-half cup of chopped green bell pepper; Three tablespoons of olive oil; Half cup of chopped fresh cilantro

1
One cup of kidney beans
2
One-third cup of white beans
3
Half cup of wheat flour for quibe or brown rice
4
Four cups of water
5
Black pepper to taste
6
One tablespoon of thyme (optional)
7
Four carrots, sliced
8
One-third cup of chopped onion
9
One-half cup of chopped green bell pepper
10
Three tablespoons of olive oil
11
Half cup of chopped fresh cilantro

Ingredients

1
One cup of kidney beans
2
One-third cup of white beans
3
Half cup of wheat flour for quibe or brown rice
4
Four cups of water
5
Black pepper to taste
6
One tablespoon of thyme (optional)
7
Four carrots, sliced
8
One-third cup of chopped onion
9
One-half cup of chopped green bell pepper
10
Three tablespoons of olive oil
11
Half cup of chopped fresh cilantro

Directions

1
Wash the two types of beans well and let them soak for a day or overnight
2
Then drain and rinse thoroughly
3
Fry the onion, green bell pepper, and carrots in olive oil
4
Add the kidney and white beans, along with all remaining ingredients except for cilantro
5
Cook under pressure
6
Remove from heat, season to taste, and let it rest for a few minutes
7
Transfer to a refractory mold, cover with fried breadcrumbs mixed with melted butter, and bake in a moderate oven (170°F) for 30 minutes
8
Garnish with chopped cilantro before serving
9
Serves four.