Hearty Kidney Bean and Rice Casserole

Instructions

1. 1

   Rinse 1 cup of dried kidney beans, then soak them overnight in water to cover.

2. 2

   Drain and rinse the beans, then place them in a large pot with 2 cups of water. Bring to a boil, then reduce heat and simmer for about 1 hour or until tender.

3. 3

   Preheat your oven to 350°F (175°C).

4. 4

   While the beans are cooking, dice 1 onion and mince 2 cloves of garlic.

5. 5

   Heat 2 tablespoons of vegetable oil in a pan over medium heat. Add the diced onion and minced garlic, cooking until the onion is translucent, about 5 minutes.

6. 6

   Add 1 cup of rice, the cooked kidney beans, the can of diced tomatoes (with juice), 1 teaspoon of salt, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, and 1/2 teaspoon of black pepper to the pan. Stir to combine.

7. 7

   Transfer the mixture to a casserole dish and cover with foil.

8. 8

   Bake in the preheated oven for 25 minutes or until the rice is cooked and the flavors are well combined.

9. 9

   Remove from the oven and let sit for 5 minutes before serving.