Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!nntp.island.net!hub.org!hub.org!news.maxwell.syr.edu!newsfeed.wli.net!news.gv.tsc.tdk.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!llama.swcp.com!not-for-mail From: Summer3605@aol.com Newsgroups: rec.food.recipes Subject: Kidney Bean Casserole Followup-To: rec.food.cooking Date: 10 Apr 1999 12:41:44 -0600 Organization: America Online Lines: 45 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <166eadf5.243f71d1@aol.com> Reply-To: Summer3605@aol.com NNTP-Posting-Host: llama.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32081 * Exported from MasterCook * Kidney Bean Casserole Recipe By : The New York Times Heritage Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Beans Casseroles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine 1 large onion -- finely chopped 2 cloves garlic -- finely chopped 1 green bell pepper -- finely chopped 1 tablespoon flour 1 tablespoon chili powder 2 cups canned Italian plum tomatoes -- drained 2 20 oz. cans cooked kidney beans -- drained 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried thyme 3 tablespoons chopped parsley 1/4 cup shredded Cheddar cheese Preheat the oven to 350 degrees. Heat the butter in a skillet and add the onion, garlic, and green bell pepper. Cook until onion is wilted. Add the flour and chili powder and stir until blended. Stir in the tomatoes and bring to a boil. Add the kidney beans, salt, pepper, thyme, and parsley. Pour the mixture into a 2-quart casserole. Bake 40 minutes. Sprinkle with the cheese and bake 5 minutes longer. - - - - - - - - - - - - - - - - - - Summer : ) -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.