Mixed bean casserole

As a vegetarian I eat a lot of beans. Too many beans. Yummy, delicious, flatulence inducing beans. It’s worth it, because not only are beans super healthy for you, they are also hearty and filling.

A couple of years ago I went to visit my friend Ellen, she was living in Mimico at the time, and she made me this wonderful bean casserole that I replicated a couple of days later.

Here’s what you’ll need:

1 can chic peas
1 can lentils
1 cup of brown rice
1 cup feta cheese
1 cup cheddar cheese
A handful of dill
4 cups of vegetable stock

In a large pot, on medium heat, add vegetable stock and chic peas, stirring often. After about 2 minutes add rice and stir for another 20 minutes and then add lentils. In a separate bowl chop up half of the feta and half of the cheddar cheese. Add in the dill. When the chic peas, lentils and rice have fully absorbed the vegetable stock slowly mix into the cheese bowl. Stir well and transfer to a greased glass casserole dish. Sprinkle the remaining cheese on top and place in the oven for 60 minutes at 350 degrees.

Let it sit for about ten minutes and then serve. You’ll love me forever.