Cuban Black Bean and Monterey Jack Casserole Recipe

Drain soaking water from beans, rinse thoroughly, and put in a heavy bottomed soup pot with 1/2 gallons of water. Bring to a boil, skim off the foam that forms on the top, and then add salt, bay leaf, oregano, thyme, and garlic. Cook, covered for about 2 hours or until beans are soft and the liquid is thick. Check and stir often.

Bring 1 1/4 cup water to boil in a small saucepan. Add rice and dash of salt, cover, and lower heat. Cook until rice is soft and all the
water is absorbed. Set aside. Heat 2 Tbs. Oil in large saute pan.

Add onions, bell peppers, and garlic. Saute until peppers and onions are soft. When beans are done, and the cooked rice, sauteed onion and
pepper mixture, wine, broth, salt, black pepper, red pepper flakes, cumin, raisins, and almonds. Stir well to thoroughly blend and cook over low heat for 8 to 10 minutes or until mixture begins to thicken. Correct salt if necessary.

Butter a deep 10 x 13 inch casserole dish and cover bottom and sides with the grated cheese, reserving 3/4 cup for the top. Fill with the
bean mixture. Sprinkle reserved cheese and bread crumbs on top. Bake in a 375 degree oven for 30 to 35 minutes or until top is crusty and beans are bubbling. Serves approximately 6-8 people.