Ingredients Edit

Directions Edit

  1. Wash the beans and rice in plenty of cold water.
  2. Combine about 4 cups of water with beans and rice and cook for 50 minutes or until the beans are soft.
  3. Drain, reserving the stock for later.
  4. Heat oil in a skillet.
  5. Fry the onions for 3 minutes.
  6. Add the carrots and cook covered for 5 minutes.
  7. Add the cooked beans and rice.
  8. Stir well and let sauté for a few minutes, ensuring that the mixture does not burn.
  9. Combine the soy sauce, tomato paste, herbs and stock.
  10. Mix well and pour into the skillet.
  11. Bring to a boil, reduce heat to very low, partially cover and simmer gently for 30 minutes, stirring frequently to prevent it burning.
  12. Add more stock if necessary.
  13. Transfer into a casserole.
  14. Top the cooked vegetables with mashed potatoes.
  15. Bake in a preheated oven at 350 °F for 40 minutes, or until the potatoes are browned.
  16. Serve with vegetables or a green salad.
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