Meal in a Jar: Bean and Rice Fajita Casserole

Meal in a Jar: Bean and Rice Fajita Casserole

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.  😉


You can find the Quick Cook Black Beans HERE or Quick Cook Red Beans HERE.  While you’re ordering the quick-cook beans, you’ll also want to add the Chef Tess all-purpose seasoning to your order, too.

Bean & Rice Fajita Casserole
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

A simple but delicious beans & rice that you can cook in casserole form in the oven.  It's about as hands-off as you can get!  Mix with water and bake, and dinner is done in no time!

Course: Main Course
Cuisine: American
Keyword: Meal in a Jar
Servings: 4 people
  • 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
  1. Place beans, rice, peppers, onions and bay leaf into clean quart-sized mason jar. Shake to settle contents.

  2. Add remaining ingredients then shake to settle the powdered ingredients down into the jar, filling in the empty spaces between the larger ingredients.

  3. 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.)

  4. Remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.

  5. Label and date. Store in cool, dry location.

To cook:
  1. 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.

Recipe Notes

Chef Tess All-Purpose Seasoning can be found online at the Honeyville Grains store.  (Not an affiliate link)

2 thoughts on “Meal in a Jar: Bean and Rice Fajita Casserole”

    • Quick cook beans are ones that have been partially (or fully) cooked and then dried for food storage. Because they have already been cooked, you can rehydrate them and cook them much quicker than starting from scratch with dried beans. You can get them online through Honeyville Grains (which is awesome because I love their 4.99 flat shipping) – here’s the link to the Quick Cook Black Beans:

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