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Cheesy Bean and Rice Casserole over Crispy Smashed Potatoes
1 hServes 4Nutri-Score B€
B
1 h
1 hCheesy Bean and Rice Casserole over Crispy Smashed Potatoes
what you need
Ingredients
potatoes (boiled whole)Produce800 g
navy beans (cooked, drained and rinsed)Pantry400 g- garbanzo beans (cooked, drained and rinsed)Pantry400 g
- kidney beans (cooked, drained and rinsed)Pantry400 g
rice (cooked)Grains200 g
cheddar cheese (grated)Dairy200 g
olive oilPantry30 ml
saltSpices5 g
per serving
Nutrition
559kcal
- Carbs
- 85 g
- Proteins
- 24 g
- Fat
- 14 g
what you’ll use
Tools
Stockpot
Baking dish- Potato masher
Oven
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5
Serve
- Serve hot, straight from the dish, like loaded nachos over potatoes.