| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Main dish | 6 | Servings | |
INGREDIENTS
| 3 | c | Cooked Idaho Beans Small Red, Pinto or Pink Beans |
| 1/2 | c | Chopped onion |
| 1 | Clove garlic; minced | |
| 6 | tb | Vegetable oil, divided |
| 1/4 | c | Milk |
| 1 | c | Whole kernel corn, drained |
| 1 | c | Grated Monterey Jack OR- Cheddar cheese |
INSTRUCTIONS
Drain beans well. In a large kettle, saute onion and garlic in 2 tablespoons oil until soft. Blend in flour. Stir in tomatoes, chilies and beans, breaking up tomatoes. Cook and stir until boiling. Set aside. Combine 1/4 cup oil with remaining ingredients, except cheese, to make batter. Pour two-thirds of the batter into a greased 2-quart casserole. Sprinkle with two-thirds of the cheese. Top with bean mixture. Spoon remaining batter around edge. Sprinkle with remaining cheese. Bake in preheated 350-degree F oven for 30 to 35 minutes or until cornbread is done. Makes 6 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias> File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/id_beans.zip
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