Plat
Cheesy Bean and Rice Casserole over Crispy Smashed Potatoes
1 hPour 4Nutri-Score B€
B
1 h
1 hCheesy Bean and Rice Casserole over Crispy Smashed Potatoes
ce qu’il vous faut
Ingrédients
potatoes (boiled whole)Fruits et légumes800 g
navy beans (cooked, drained and rinsed)Épicerie400 g- garbanzo beans (cooked, drained and rinsed)Épicerie400 g
- kidney beans (cooked, drained and rinsed)Épicerie400 g
rice (cooked)Céréales200 g
cheddar cheese (grated)Produits laitiers200 g
olive oilÉpicerie30 ml
saltÉpices5 g
par portion
Nutrition
559kcal
- Glucides
- 85 g
- Protéines
- 24 g
- Lipides
- 14 g
ce que vous utiliserez
Ustensiles
Marmite
Plat allant au four- Presse-purée
Four
Saladier
pas à pas
Préparation
- Étape 1
Boil the potatoes
- Place the potatoes in a pot of salted water and bring to a boil.
- Cook until a knife slides in easily, then drain.
- Étape 2
Smash and crisp the potatoes
- Arrange the potatoes on an oiled baking dish and smash them flat with a masher.
- Drizzle with olive oil and season with salt.
- Bake at 220 °C until golden and crispy.
- Étape 3
Make the bean and rice filling
- Cook the rice until tender.
- In a bowl, combine the navy beans, garbanzo beans, kidney beans and rice.
- Season with salt and stir in half of the cheese.
- Étape 4
Assemble and bake
- Spoon the bean and rice mixture over the crispy potatoes.
- Scatter the remaining cheese on top.
- Bake until the cheese is melted and bubbling.
- Étape 5
Serve
- Serve hot, straight from the dish, like loaded nachos over potatoes.