| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
cn |
Light kidney beans; undrained,16 oz., (use Joan of Arc, or Green Giant brand) |
| 3 |
tb |
Chopped onion |
| 2 |
tb |
Butter |
| 1/4 |
lb |
Velveeta; cubed, (use more or less, as preferred) |
|
|
Bread slices; torn into small-sized chunks |
INSTRUCTIONS
In a saucepan over medium heat, melt the butter. Add the chopped onion and
saute until onion is soft, but not browned. Add kidney beans and cubed
Velveeta. Mix and bring to a boil; turn heat down to low and allow to
simmer several minutes until the cheese is melted and the beans are soft.
Place bread chunks into individual bowls and pour kidney bean mixture over.
Serve immediately.
Posted to TNT Recipes Digest by "Peggy L. Makolondra"
<pmakolon@mail.wiscnet.net> on Feb 01, 1998
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