Subject: Kidney Bean Casserole
From: [email-masked]
Date: 10 Apr 1999 12:41:44 -0600
Newsgroups: rec.food.recipes

*  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.

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Summer   : )

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