Perfect Halloween Dinner: Black Bean Casserole

It’s Fall in Houston, and that means we still have 90 degree weather.

And muggy, thick, air.

Oh, and mosquitoes, let’s not forget those.

But we also have ranches, and cowboys, and big bales of hay that look like pumpkins.

And somehow, I don’t miss the falling leaves, so much.

We also have beans. Plenty, plenty of beans.

What’s that poem?

Beans, beans are good for your heart,
the more you eat the more you fart,
the more you fart, the better you feel,
so eat beans at every meal!

But really, beans shouldn’t make you toot, too much.

Just be sure to always RINSE those suckers off  if you’re using canned beans to get rid of all that liquid they have been marinating in.  If you’re making your beans from scratch, ALWAYS dump the water you soaked them in, or else you might blow somebody out of the bed.

This casserole is perfect for little ghosts and goblins before they go Trick or Treating. It’s hearty, full of beautiful fall colors, and loaded with gooey cheese.  The perfect thing to fill up their bellies before they’re off to shake down the neighborhood.

Just don’t tell them that it’s loaded with antioxidants, protein, iron, and magnesium. Your secret is safe with me.

But do tell them, it’s full of rabbit droppings, curdled ghost blood, and monkey brains, and I think they’ll be sure to gobble it right up.

Black Bean Casserole or Rabbit Dropping and Ghost Blood Casserole with Monkey Brains


5 cups rice, cooked
1 small onion, diced
1 stalk celery, diced
½ red bell pepper
1 carrot, diced
2 cups chicken
1 14 oz. can of diced tomatoes, drained
3 cups canned black beans, drained and rinsed
1 ½ cups of shredded cheese
salt and pepper


1. Preheat oven to 350.
2. In a skillet on medium heat, cook chicken until browned and cooked all the way through. Remove from pan and set aside.
3. Add diced onion, celery, pepper, and carrot to the skillet and cook until translucent, about 5 minutes.
4. Add tomatoes to the skillet, and stir to combine. Stir continuously until warmed through.
5. Place rice into a large bowl. Add cooked vegetables and mix well.
6. Add beans and chicken, and 1 cup of shredded cheese and mix gently, but thoroughly. Sprinkle with salt and pepper, to taste.
7. Pour into a greased 13 X 9 inch casserole dish. Top with remaining ½ cup of cheese.
8. Cook in oven at 350 for 20 minutes or until cheese is melted and the edges begin to brown.

This casserole freezes great!  Try taking leftovers and making burritos to freeze for an anytime snack.
Grab some tortillas, place a bit of the casserole inside

fold it up

and place it into a labeled freezer bag.

When your ready for a snack, wrap the frozen burrito in a paper towel and microwave for two minutes. Let cool a few minutes and eat!

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