Ingredients and Weight:
- 1 pound (454 grams) dried black beans, soaked overnight
- 1 pound (454 grams) ground beef
- 1 chopped yellow onion (1 medium)
- 2 chopped green bell peppers (2 medium)
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can chili beans, drained
- 2 cups (473 milliliters) chicken broth
- 2 cups (473 milliliters) cooked rice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
90 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Drain and rinse the soaked black beans.
- In a large saucepan, brown the ground beef. Drain any excess fat.
- Add the onion and green peppers to the saucepan and cook until softened.
- Stir in the tomato sauce, chili beans, chicken broth, rice, chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 90 minutes, or until the beans are tender.
Nutritional Information:
Serving size: 1 cup (240 grams)
- Calories: 400
- Fat: 20 grams (saturated fat: 7 grams)
- Cholesterol: 60 milligrams
- Sodium: 1100 milligrams
- Carbohydrates: 50 grams (dietary fiber: 10 grams)
- Protein: 30 grams
Dish Characteristics:
- Hearty and flavorful
- Comforting and satisfying
- Perfect for a cold winter evening
- Easy to make ahead of time
User Comments:
- "This casserole is a hit with my family! It's so easy to make and always turns out delicious."
- "I love the combination of flavors in this dish. The beans, rice, and vegetables are perfect together."
- "I've been making this casserole for years and it's always a crowd-pleaser."
- "I add a can of corn to my casserole for a little extra sweetness."
- "This is a great casserole to take to potlucks or gatherings."
Special Precautions and Tips:
- Be sure to soak the black beans overnight to reduce cooking time.
- If the casserole is too thick, add more chicken broth until desired consistency is reached.
- Top with shredded cheese or sour cream before serving for extra flavor.
- Store leftovers in the refrigerator for up to 3 days.
