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Cheesy Bean and Rice Casserole over Crispy Smashed Potatoes
1 uVoor 4Nutri-Score B€
B
1 u
1 uCheesy Bean and Rice Casserole over Crispy Smashed Potatoes
recept van
Katie Holmes
@wholesome.holmes
1 recept
1 import
0 keer gekookt
wat je nodig hebt
Ingrediënten
potatoes (boiled whole)Groente en fruit800 g
navy beans (cooked, drained and rinsed)Voorraadkast400 g- garbanzo beans (cooked, drained and rinsed)Voorraadkast400 g
- kidney beans (cooked, drained and rinsed)Voorraadkast400 g
rice (cooked)Granen200 g
cheddar cheese (grated)Zuivel200 g
olive oilVoorraadkast30 ml
saltKruiden en specerijen5 g
per portie
Voedingswaarden
559kcal
- Koolhydraten
- 85 g
- Eiwitten
- 24 g
- Vetten
- 14 g
wat je gebruikt
Keukengerei
Soeppan
Ovenschaal- Pureestamper
Oven
Mengkom
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Serve
- Serve hot, straight from the dish, like loaded nachos over potatoes.