Pueblo Bean And Rice Casserole

• 1 cup dry Anasazi beans
• about 3 cups water
• 1 tablespoon canola oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 4 fresh chili pequin peppers, or 1 fresh jalapeno, chopped
• 2 tablespoons New Mexico chili powder
• 1 cup uncooked brown rice
• 3 cups summer squash, chopped in 1 inch pieces
• 2 tablespoons chopped fresh oregano
• salt & pepper to taste
• avocado slices, optional
• homemade salsa, optional
• corn tortillas

1. Cover the dry beans with water and soak over night.
2. Heat the canola oil in a cast iron dutch oven over medium high heat. Add the onion and garlic and cook 2-3 minutes or so. Drain beans and add them to the pot with about three cups fresh water and the chili pequins.
3. Cook beans, uncovered over low heat for 1-1 1/2 hours or until soft. The beans do not have to be completely cooked since you'll be cooking them a little longer in the oven.
4. Preheat oven to 375 degrees.
5. Drain beans, reserving liquid and put beans back in the pot. Add enough water to the reserved liquid to make up 2 1/2 cups and add to the beans.
6. Add chili powder, brown rice and chopped squash to the beans.
7. Cover and bake in the oven for one hour.
8. Fluff with a fork and stir in chopped oregano and salt & pepper to taste.
9. Serve with hot fresh corn tortillas, homemade salsa and sliced avocado.

beans, water, canola oil, onion, garlic, fresh chili pequin peppers, new mexico, brown rice, summer squash, fresh oregano, salt, avocado, homemade salsa, corn tortillas

Taken from food52.com/recipes/2416-pueblo-bean-and-rice-casserole (may not work)