Tag Archives: Kidney beans

Three Bean & Rice Casserole

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This is an easy to throw together casserole that has a wonderful taste. I like the olives in the casserole; they bring an earthiness to the dish. Mostly, you will be opening cans and draining the content in making this casserole. It all comes together in a very short time. There is a close-up photo of the plate down below,in which most of the ingredients can be identified.

The recipe comes from long ago, before inflation reduced the size of most cans of food. So while the ingredients are given in nominal size, you will probably find the 16 oz cans are now just over 15 ounces, and the 4 ounce can is more like 3.8. I think you just need to go with the flow- I did. It was interesting that I had all the ingredients in the pantry except for the onion. Where the ingredients call for a dash of a spice, I used about 1/8 teaspoon, but I think you could easily use more- perhaps 1/4 teaspoon.

Three Bean & Rice Casserole

Ingredients

  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 3 1/2 cups water
  • 1 can (16 oz.) red kidney beans, drained and rinsed
  • 1 can (16 oz.) garbonzo beans, drained and rinsed
  • 1 can (16 oz.) black beans, drained and rinsed
  • 1 can (16 oz.) diced tomatoes, drained
  • 1 can (4 oz.) chopped green chilies (ortegas), drained
  • 2 cups long-grain rice
  • dash cayenne
  • dash hot sauce (Tabasco)
  • dash cumin powder
  • dash black pepper
  • 1 teaspoon salt
  • 10 oz. frozen peas
  • 1/2 cup pimento stuffed olives
  • 1/2 cup black olives, sliced

Directions

  • In a 5 quart heavy bottomed pot or dutch oven (treated with cooking spray or 1 Tablespoon olive oil), over medium-high heat, saute the onion and garlic until tender.
  • Add the water, all the beans, tomatoes, chilies, rice, cayenne, hot sauce, cumin, black pepper and salt. Heat to boiling, cover and simmer for 30 minutes.
  • Add the peas, and both types of olives. Stir and replace the lid. Turn off the heat and let stand for about 20 minutes

This recipe can be separated into smaller casseroles, and refrigerated for storage.
The original recipe shows this as making 8 servings of less than 300 calories each, with about 5 grams of fat each.

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Chili Beans

This was one of Marlys’s favorite recipes; she made it as a Halloween dinner just about every year. It is very rich in meat and flavor. There are plenty of options for adjusting the heat of the chili, from the amount of cayenne or hot sauce to add, to whether you add fresh peppers. I will discuss what I did below the recipe.
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Chili Beans

(Betty Smith, 1968)
(Altered by Marlys Crary)

  • 2 lb. hamburger, ¾ – 1 lb. sausage – combined
  • 1 large onion, chopped
  • 2 to 3 cloves garlic, crushed
  • 3 Tablespoons chili powder (or more)
  • 3 (16 oz) cans kidney beans
  • 3 (8 oz) cans tomato sauce
  • 16 oz. diced tomatoes
  • 24 oz. water
  • salt and black pepper to taste
  • 1 heaping teaspoon cumen
  • cayenne, to taste
  • hot sauce (Tabasco), to taste
  • 4 Tablespoons cornstarch or masa harina (optional)

Optional

  • 3 fresh jalapeno peppers, seeded, de-veined, finely chopped
  • 1 fresh poblano pepper, seeded, de-veined, finely chopped

Brown meats. Add onion and garlic (and optional fresh peppers). Add chili powder, beans, tomato sauce, tomatoes, 24 oz. water, salt, pepper, cumen, cayenne and Tabasco. Bring to a boil and simmer at least 1 hour before serving. Longer is better, and leftover better. May thicken with cornstarch mixed with an equal amount of water or masa harina .

When I recently made this recipe, I put in the jalapeno peppers but not the poblano pepper. I used about 1 1/2 teaspoons of cayenne, and 3 Tablespoons of hot sauce. (My hot sauce is Cholula brand). This was more than enough heat for me, and I put a dollop of sour cream on the top of my serving to help me control the heat. I think the cayenne heat was what I was feeling because it was like an after-taste effect in the back of my throat. I have not had a problem with that amount of jalapeno pepper in a large amount of soup or chili.

For thickening, I used the masa harina option.

There seems to be a pattern in the recipe for the number 3; 3# meat, 3 cloves garlic, 3 Tablespoons chili powder 3 cans of kidney beans and 3 small cans of tomato sauce. It was this latter item that caught my eye- I buy a total of 24 oz. of tomato sauce, but in a 16 oz. plus an 8 oz. cans.