Sous Vide Casserole

Sous Vide Water Bath/Immersion Circulator; Vacuum Sealer/Zip Top Bag; Large Skillet; Large Heatproof Container

10 minutes

2 hours

French

Sous Vide, Casserole, Comfort Food

Main Course

Sous Vide

Vegetarian

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2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 cup mushrooms, sliced

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon smoked paprika

½ teaspoon ground black pepper

½ teaspoon sea salt

2 cups cooked white rice

2 cups cooked black beans

Preheat your sous vide water bath to 140°F (60°C).

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add the bell peppers and mushrooms and cook until softened, about 5 minutes more. Stir in the oregano, thyme, smoked paprika, black pepper and salt. Cook for another minute or two until fragrant.

Transfer the mixture to a large heatproof container that can fit inside your sous vide water bath. Add the cooked rice and beans to the container and stir to combine everything together. Seal the container with a vacuum sealer or zip top bag.

Place the sealed container into your preheated sous vide water bath and cook for 2 hours at 140°F (60°C).

Once finished cooking remove from the water bath and serve hot with your favorite toppings such as cheese or sour cream! Enjoy!

Calories – 500; Fat – 25g; Carbohydrates – 50g; Protein – 20g

This delicious sous vide casserole is an easy to make comfort food that is packed with flavor! It’s made with simple ingredients like onion, garlic, bell peppers, mushrooms, spices and cooked white rice & black beans all cooked together in a sealed container in a sous vide water bath for 2 hours at 140°F (60°C). Serve hot with your favorite toppings for an amazing meal!

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The region of Brittany is known for its seafood dishes, such as moules marinières and galettes.