Bean and Rice Casserole
A classic in vegan cuisine, this flavorful Bean and Rice Casserole will be a superhit addition to your vegan dinner or lunch menu. Hearty and wholesome, this bean casserole is a vegan classic that you’ll be bound to add to your rotation meal menu.
Black beans and kidney beans are a power-packed protein source, and when paired with rice, veggies, and a rich, creamy, no cheese sauce, you’ve got a victory meal that everyone around your dinner table will adore.
What is Bean and Rice Casserole?
A good casserole doesn’t require a lot of meat or calories. You can make a vegan, meatless casserole just as delicious as any casserole you’ve ever had. The vegan rice and bean casserole is a perfect example.
This delicious and easy-to-make casserole combines the best of both worlds. The beans and rice make it hearty with a thick, while herbs and spices like coriander, paprika, and chili powder add heat. The chopped baby mushrooms and tender veggies make it light. And the casserole is vegan, so no worries about cholesterol.
It’s made from a delicious, creamy Forks Over Knives No-Cheese Sauce with a nutty corn flavor and rich, savory undertones. Black and kidney beans, onion, garlic, and green pepper give the dish a Southwestern flare. Canned beans that have been dried and rinsed are simple to use and make the casserole easy to assemble.
Why you’ll love this recipe?
Beans and rice, when cooked together, form the most hearty and healthy vegetarian proteins. This Bean and Rice Casserole goes hand-in-hand while keeping you within your meal budget – making them a fantastic combination if you’re looking for wallet-friendly and healthy meals!
Together this duo makes a complete protein which means you don’t always need meat to feel full, especially if you’re trying to stick to a vegan meal plan.
What kind of beans and rice to use in a casserole?
ANY! Grains and beans contain all the amino acids your body needs to survive. There are endless combinations of grains and legumes that you can include in your diet to get enough protein for your day.
Bean and Rice Casserole Recipe
Ingredients
- 1 large yellow onion diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 tbsp coriander
- 1 tsp paprika
- 8 oz baby Bella mushrooms chopped
- 2 cups cooked rice of choice
- 1 15oz can of black beans drained and rinsed
- 1 15oz can of kidney beans drained and rinsed
- 1 15oz can of corn drained and rinsed
- 1 28oz can of diced tomatoes
- Salt and pepper to taste
- Forks Over Knives No-Cheese Sauce
- Chopped cilantro for topping
- Chopped green onion for topping
- Vegan sour cream for serving
Instructions
- Preheat the oven to 350°F.
- In a large pan over medium heat, add olive oil and yellow onion and cook, occasionally stirring, until onions are translucent.
- Stir in garlic, baby Bella mushrooms, cumin, chili powder, coriander, smoked paprika, and salt and pepper, and cook until the mushrooms turn a darker brown.
- Mix in diced tomatoes, black beans, kidney beans, corn, and mix until well combined. Reduce heat to low and cook for 5 minutes.
- In a large bowl, combine the mixture and cooked rice. Transfer to a 9×13-inch baking dish lightly sprayed with cooking spray.
- Top with the No-Cheese Sauce and bake uncovered for 25 minutes.
- Served topped with cilantro, green onions, and vegan sour cream.
Do beans and rice go together?
It is a superfood combo prepared by cooking rice and beans together. White rice is healthy because of the starches that are helpful in muscle growth. At the same time, beans are healthy too because they provide your body with various necessary nutrients, protein, and fiber. Rice and beans together are also said to be a complete protein powerhouse.
What to serve with Bean and Rice Casserole?
A side dish is integral to every meal, yet many people ignore it when cooking. A side dish can move your meal from ordinary to memorable, so here are a few side dish ideas for you to consider.
Coleslaw is crunchy and savory, and the creamy element gives it a nice balance to the rice and beans. Coleslaw can be made in various ways using a wide variety of your favorite ingredients.
Steamed Veggies are also a good choice, and you can even try serving them with a creamy vegan dressing, which also has a nice balance to the meal. Steamed veggies are a staple of many diet programs and contain very few calories.
Collards Greens are a classic Southern side dish that pairs well with this bean casserole.
Bean and Rice Casserole is best partnered with Cornbread. Cornbread provides a nice balance for the Bean and Rice Casserole and is often topped with honey or butter.
How to store this bean and rice casserole?
Beans and rice casserole should be stored in an airtight container in the refrigerator. It is even better to let it cool down for a few hours after cooking before storing it. It usually lasts in the fridge for 4-5 days.
What can I add to this bean casserole for flavor?
You can add some green olives to your bean casserole. This will not only add some piquancy to your dish but will also give it a new flavor. Heat it up by adding some jalapeños. These options will surely give your dish a unique flavor and taste.
INGREDIENTS
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 tablespoons coriander
- 1 teaspoon paprika
- 8oz baby Bella mushrooms, chopped
- 2 cups cooked rice of choice
- 1 (15-ounce) can of black beans, drained and rinsed
- 1 (15-ounce) can of kidney beans, drained and rinsed
- 1 (15-ounce) can of corn drained and rinsed
- 1 (28-ounce) can of diced tomatoes
- Salt and pepper to taste
- Forks Over Knives No-Cheese Sauce
- Chopped cilantro for topping
- Chopped green onion for topping
- Vegan sour cream for serving
METHOD
- Preheat the oven to 350°F.
- In a large pan over medium heat, add olive oil and yellow onion and cook, occasionally stirring, until onions are translucent.
- Stir in garlic, baby Bella mushrooms, cumin, chili powder, coriander, smoked paprika, and salt and pepper, and cook until the mushrooms turn a darker brown.
-
Mix in diced tomatoes, black beans, kidney beans, corn, and mix until well combined. Reduce heat to low and cook for 5 minutes.
-
In a large bowl, combine the mixture and cooked rice. Transfer to a 9×13-inch baking dish lightly sprayed with cooking spray.
- Top with the No-Cheese Sauce and bake uncovered for 25 minutes.
- Served topped with the cilantro, green onions, and vegan sour cream
Two Bean and Rice Casserole
Ingredients
- 1 large yellow onion diced
- 1 red bell pepper diced
- 4 garlic cloves minced
- 2 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp chili powder
- 2 tbsp coriander
- 1 tsp paprika
- 8 oz baby Bella mushrooms chopped
- 2 cups cooked rice of choice
- 1 15oz can of black beans drained and rinsed
- 1 15oz can of kidney beans drained and rinsed
- 1 15oz can of corn drained and rinsed
- 1 28oz can of diced tomatoes
- Salt and pepper to taste
- Forks Over Knives No-Cheese Sauce
- Chopped cilantro for topping
- Chopped green onion for topping
- Vegan sour cream for serving
Instructions
- Preheat the oven to 350°F.
- In a large pan over medium heat, add olive oil and yellow onion and cook, occasionally stirring until onions are translucent.
- Stir in garlic, baby Bella mushrooms, cumin, chili powder, coriander, smoked paprika, and salt and pepper and cook until the mushrooms turn a darker brown.
- Mix in diced tomatoes, black beans, kidney beans, corn, and mix until well combined. Reduce heat to low and cook for 5 minutes.
- In a large bowl, combine the mixture and cooked rice. Transfer to a 9×13-inch baking dish lightly sprayed with cooking spray.
- Top with the No-Cheese Sauce and bake uncovered for 25 minutes.
- Served topped with the cilantro, green onions, and vegan sour cream
