This is another great option from Chef Tess!
The quick-cook beans can be a little hard to find. Back a few years ago there was a very small company producing them, and I had to drive all the way to St. George to find any. I haven’t seen the cans from the original company for quite some time, but you can now get quick-cook red or black beans through Honeyville!
I love Honeyville and they have great stuff. My only beef with them is that they moved one of their two retail stores out of Salt Lake, and so now my only option to get Honeyville items in person is to drive to Ogden. BUT – all of Honeyville’s stuff is available to purchase online, and they have a flat 4.99 shipping fee! Which I LOVE, because we go through a TON of steel cut oats, so I order the big 50# bags from Honeyville, and still only 4.99 for shipping. 😉
Bean & Rice Fajita Casserole
- 2 cups quick-cook red or black beans
- 1 cup white rice
- 1/2 cup freeze-dried bell peppers
- 1/2 cup dehydrated minced onion
- 1 bay leaf
- 1 tablespoon Chef Tess all-purpose seasoning
- 1/2 teaspoon ground cumin
- 1/2 teaspoon oregan
- 1 teaspoon granulated garlic
- 1/2 cup powdered cheese
- 1/4 cup tomato powder
- Place beans, rice, peppers, onions and bay leaf into clean quart-sized mason jar. Shake to settle contents.
- Add remaining ingredients then shake to settle the powdered ingredients down into the jar, filling in the empty spaces between the larger ingredients.
- Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you'd like.)
- Remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.
- Label and date. Store in cool, dry location.
- Preheat oven to 350 degrees Fahrenheit. Gently pry lid off of jar and discard. Remove oxygen packet (if used). Empty contents of jar into large casserole dish. Add 6 cups of boiling water. Bake, uncovered, for 35 minutes.