Recipe for Roman Rice and Beans Casserole 
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Yield:
50
Ingredients:
Amount Ingredient
1/4 lb onions finely chopped
1/2 lb carrots finely chopped
1/2 cup celery chopped
1 cup fresh parsley chopped
1/4 cup basil
2 tbl oregano
8 x cloves garlic
1/4 cup olive oil
9 lb tomatoes coarsely chopped
3 lb cooked kidney beans drained
1/2 lb cooked brown rice
2 lb cheese, lowfat grated
Instructions:
Instructions: Saute onions, carrots, celery, parsley, basil, oregano, and garlic in olive oil until onions are golden. Add tomatoes, beans, rice, salt, pepper, and half the cheese. Mix gently but well. Put in 5 greased 9"x13" baking dishes (4 qt capacity). Sprinkle with remaining cheese. Cover and bake at 350F until thoroughly heated [about 30 minutes].

NOTES : Pinto beans can be used in place of kidney beans. 20 oz dry beans, soaked and cooked will yield about 3 lbs cooked beans. 2 3/4 lb raw brown rice will yield about 7 1/2 lbs cooked rice.

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