What makes this Brazilian Black Bean Casserole unique?

This casserole uses an immersion blender to create a smooth tomato and adobo base, and incorporates reserved black bean liquid to cook the brown rice, enhancing its flavor.

Can I use white rice instead of brown rice in this casserole?

The recipe specifies long grain brown rice, which requires a 1-hour bake time. Substituting white rice would likely alter the cooking time and liquid absorption, so adjustments would be needed.

What can I use if I don't have an immersion blender for the casserole base?

You can transfer the cooked onion, tomato, and adobo mixture to a standard blender to achieve the smooth base before returning it to the pot.

How should I store leftovers of the casserole and salad?

The casserole reheats well and can be stored separately in the refrigerator. The fresh cabbage and corn salad is best stored refrigerated and consumed within a day or two for optimal crunch.

Is this Brazilian Black Bean Casserole spicy?

The recipe includes 1/4 teaspoon red pepper flakes or 1 dried red chili, which provides a mild to moderate heat. You can adjust the amount to suit your preference.

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Brazilian Black Bean Casserole
[Vegan, Gluten-Free]

ZD By: Zsu Dever

Author Bio

Zsu Dever is the author of the cookbooks; Aquafaba, Vegan Bowls, and Everyday Vegan Eat:... Read More

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A hearty serving of Brazilian Black Bean Casserole with tender brown rice and black beans, alongside a vibrant cabbage and roasted corn salad.

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Discover more recipes with these ingredients

Brazilian Black Bean Casserole [Vegan, Gluten-Free]

349

6-8

Dairy Free

This black bean casserole is very flavorful thanks to the Latin all-purpose seasoning called, adobo. It is also rich and delicious and the salad is tangy and sweet, thanks to the roasted corn. All in all, it has all the flavor components o great-tasting comfort food: sour, sweet, salty, and... Read More

Ingredients You Need for Brazilian Black Bean Casserole [Vegan, Gluten-Free]

For the Casserole:

1 medium onion, finely chopped
1 15-ounce can of diced tomatoes
2 tablespoons adobo seasoning
1/4 teaspoon red pepper flakes or 1 dried red chili
2 15-ounce cans black beans, liquid drained and reserved
Water, as needed
2 cups long grain brown rice
Sea salt

For the Salad:

1/2 small head cabbage, finely shredded
1 small green or red bell pepper, diced
1 cup roasted corn (see notes)
1 tablespoon white wine vinegar
1 teaspoon adobo seasoning

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How to Prepare Brazilian Black Bean Casserole [Vegan, Gluten-Free]

To Make the Casserole:

Preheat the oven to 350°F. Heat a large dutch oven or large oven-safe pot over medium heat. Add the onion, cover and cook until golden brown, stirring occasionally. Add a tablespoon of water if the onion begins to stick. Add the tomato and the adobo seasoning. Blend using an immersion blender or transfer to a standard blender.
Add the drained bean water to a 4-cup measuring cup. Add enough water to reach 3 3/4 cups. Add the water mixture to the pot. Add the rice, red pepper flakes, beans, and salt. Bring to boil and cover tightly with a lid or foil. Bake in the preheated oven until the rice is tender, about 1 hour.

To Make the Salad:

Combine the cabbage, bell pepper, corn, vinegar and adobo in a medium bowl. Taste and adjust seasoning with salt and black pepper or adobo. Set aside until needed.
Serve the casserole with the salad. Leftovers reheat well.

Notes

Transfer the corn to a small baking sheet. Bake in the oven during the last 25 minutes of cooking of the casserole.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.