| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
French |
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Chopped green onions |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Parsley |
| 1/2 |
c |
Chopped RED or green bell peppers |
| 1 |
ts |
Chili powder |
| 1 |
c |
Tomato sauce |
| 1 |
c |
Dry white wine |
| 1/4 |
ts |
Dried mint; crushed |
| 1 |
tb |
Chopped garlic |
| 1 |
c |
Seasoned bread crumbs |
| 2 |
c |
Cooked rice |
| 1 |
ts |
Louisiana hot sauce (cayenne pepper hot sauce) |
| 4 |
c |
Cooked (leftover) RED beans; with juice drained |
| 1 |
c |
RED bean juice |
| 3 |
c |
Grated cheese |
INSTRUCTIONS
Saute green onions, parsley, and chopped bell pepper in olive oil. Mix all
ingredients except cheddar, and put in casserole dish. Place cheese on top
and bake in a 350 degree oven for 1 1/2 hours.
*canned RED beans can be substituted for the leftover beans
I usually serve this with grilled smoked sausage, french bread, and a
tossed salad.
Posted to Bakery-Shoppe Digest V1 #230 by "Catherine M. Frazier"
<frosty@cibola.net> on Sep 11, 1997
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