Cheesy Rice And Bean Pie

• 3 cups canned pinto or kidney beans
• 4 cloves garlic minced
• 2tsp lemon zest
• 1.5 tsp chopped fresh sage
• 1 tsp salt
• 2 T butter or olive oil
• 1 LG onion chopped
• 1 cup rice
• 1.25 cups veg broth
• fresh gr pepper
• 2 T lemon juice
• 2 T bread crumbs
• .75 cup grated park cheese
• .75 cup sliced mozzarella cheese
• 1 LG egg
• 1 egg yolk

1. Add garlic, zest salt and sage to beans
2. cook onion in oil until carmelized
3. cook rice in broth with added water and salt, stir in lemon juice when cooked.
4. cool ricepreheat oven to 350
5. oil pie plate
6. coat with crumbs
7. stir parm and eggs into rice
8. spoon half of rice into panspoon beans over top
9. Layer mozzarella over beans
10. add a layer of sliced tomatoes optional
11. complete with another layer of rice
12. Cover with buttered foil
13. bake 35 minutes
14. increase oven temp to 475
15. uncover bake for 20 minute
16. cool and refrigerate for a day, reheat to serve

pinto, garlic, lemon zest, fresh sage, salt, t, onion, rice, veg broth, pepper, lemon juice, bread crumbs, cheese, mozzarella cheese, egg, egg yolk

Taken from www.epicurious.com/recipes/member/views/cheesy-rice-and-bean-pie-51741031 (may not work)