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Rice and Bean Pie

Ingredients

  • 2 cans beans (red, pinto, black - your choice) drain and rinse lightly
  • 1 tsp cumin
  • 1.5 cups water
  • 1 vegetable bouillon cube (or chicken, if not vegetarian)
  • 3/4 cup uncooked white rice
  • 3/4 cup onion, chopped
  • 3/4 cup bell pepper (red or green)
  • 1 tbsp butter
  • 2 beaten eggs
  • 1.5 cups cottage cheese
  • 1/2 cup cheddar cheese, shredded

Instructions

  1. Place drained and rinsed beans in large bowl, add cumin and stir to coat. Set aside.

  2. Bring water and bouillon cube to a boil, add rice and simmer, covered for 20 minutes.

  3. Sauté onion and bell pepper in butter until onion is tender.

  4. Add onion/bell pepper mixture and beaten eggs to cooked rice.

  5. Oil a 9 inch pie pan and put rice mixture into pan, pressing with a spoon to form the "crust".

  6. Spread with cottage cheese and top with beans.

  7. Sprinkle cheese on top and bake at 350 degrees for 30 minutes. Let set a few minutes before cutting. Serve with hot sauce.