| 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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