Red and Black Casserole

INGREDIENTS

• 1 (16-ounce) can Black Beans, drained and rinsed, or 2/3 cup dry Black
• Beans
• 1 (16-ounce) can Dark Red Kidney Beans, drained and rinsed, or 2/3 cup dry Dark Red Kidney Beans
• 1 cup fresh mushrooms, sliced
• 1/2 cup onions, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1 garlic clove, chopped
• 2 cups water
• 1 (14-1/2-ounce) can stewed tomatoes, un-drained, chopped
• 1 (8-ounce) can tomato sauce
• 1 cup frozen corn
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon cayenne pepper
• 1 cup long-cooking rice, uncooked

PREPARATION

1. If using dry beans, soak in 4 cups of water for up to 8 hours (or overnight in the refrigerator.)
2. Drain and rinse.
3. Combine with 4 cups of fresh water and simmer for 1-1/2 to 2 hours or until tender.
4. Drain.
5. Coat large skillet with nonfat cooking spray. Sauté mushrooms, onions, bell peppers, and garlic.
6. Combine with remaining ingredients and pour into a 9 x 13-inch baking dish.
7. Cover and bake 45 minutes at 350°F.