Ketchup Casserole by Diana

Ingredients:
1 can red kidney beans
1(large) can of tomatoes
some rice (put in however much you want)
green olives
salt
chile powder
worchestershire sauce
various vegetables such as onions, peppers, other kinds of beans and peas
(note: there is no ketchup in this recipe. also, when lent is over, this recipe is really good with grated cheese on top.)

Method:
Preheat oven to 350 F.
Cook rice in boiling water.
While rice is cooking, combine legumes and onion (chopped, of course), in a frying pan to lightly brown.
Once rice is puffy, add beans and tomatoes.
Combine browned legumes, spices, and let steep for a few minutes on medium heat.
Once you are satisfied with the amount of steeping, stick it in a casserole dish and pop it in the oven for about ten minutes. (This is usually where you'd add the cheese and olives on top, but considering the season, that will have to wait.)

Take out, and enjoy!

This is also a really good one for those of us who are busy and like quick meals. Make enough for a week, and put it in the fridge. Good for lunches and take away meals.