Rice and Beans Casserole Recipe : Rachael Ray : Recipes : Food Network


  • 1 cup dried borlotti or cannellini beans
  • 1 tablespoon EVOO, plus some to drizzle
  • 2 ribs celery, chopped
  • 2 cloves garlic, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • Salt and pepper
  • + 9 more ingredients
    • 1 ½ cups long grain white rice
    • 2 ¾ cups chicken stock/poaching liquid from Poached Chicken, recipe follows
    • ½ cup fresh parsley leaves, finely chopped, plus more to garnish
    • 2 tablespoons fresh thyme leaves, finely chopped
    • 1 tablespoon fresh rosemary leaves, finely chopped
    • 2 tablespoons butter, plus more for greasing
    • 1 pound hot or sweet Italian sausage, casing removed
    • 1 cup grated Parmigiano-Reggiano, plus more to pass
    • Finely chopped red onion, for garnish

Soak the beans 4 hours or overnight. Rinse the beans after soaking. Place the rinsed beans in a pot with 1 tablespoon of the EVOO, the celery, garlic onions and some salt and pepper. Add enough water to cover, about 1 quart, and bring to a low boil. Cook until tender, adding a bit more wate...

View full recipe at SpringPad


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