Lean casserole

Our delicious lean casserole can be a real lifesaver for those who, for some reason, have given up on animal products, but are trying to eat as balanced as possible. The fact is that this dish contains a huge amount of vegetable protein that can provide the body with energy for almost the whole day. And no meat is needed! And to make cooking lean casserole more rational, divide it over two days. For example, the night before, boil the beans and rice, and the next day, fry the vegetables, combine them with other ingredients, and put the dish in the oven. Simple and very convenient!

Ingredients

• dry beans - 300 g
• brown rice - 300 g
• onion - 1 pc.
• garlic - 1 clove
• red bell pepper - 1 pc.
• olive oil - 4 tablespoons l.
• tomato paste - 2 tbsp l.
• dried thyme or oregano - 1/2 tsp
• flour - 2 tbsp. l.
• salt, ground black pepper - to taste

Directions

1. Pour the beans for the lean casserole with cold water and leave overnight. In the morning, fold in a colander and rinse. Transfer to a saucepan, cover with clean water and bring to a boil. Salt a little. Cook for about 1 hour and let cool.
2. Soak brown rice in cold water for 1 hour. Then fold into a fine sieve and rinse. Transfer to boiling salted water and simmer for 40 minutes. Let cool.
3. Prepare vegetables for a lean casserole. Peel the onion and chop finely. Peel and chop the garlic. Wash the bell peppers, cut in half and remove the stalk with seeds. Cut the pulp into cubes.
4. Heat olive oil in a small skillet. Add prepared vegetables and stir-fry over medium heat for 5-7 minutes. Remove from heat and let cool.
5. Grind the beans for the casserole with a blender. Add tomato paste, rice and fried vegetables, stir. Season with salt, pepper, thyme, or oregano. Add flour and stir.
6. Put the resulting mass in a mold, greased with the remaining olive oil and smooth. Place in an oven heated to 180 ° C for 40 minutes. Allow the finished lean casserole to cool slightly, then serve.