Name: Red Bean "Shepherd's Pie"
Ingredients: 1 lb Small red potatoes, sliced 1/8" thick; 1 tb Extra virgin olive oil; 2 md Onions, chopped; 2 Stalks celery, sliced; 4 Cloves garlic, minced; 1/4 ts Black pepper; 1 cn Garbanzo beans, drained and rinsed; 1 cn Red beans, drained and rinsed; 1 c Frozen green peas; 1 c Sweet green pepper, chopped; 1 cn Cream of potato soup, condensed; 1/4 c Skim milk; 1/2 ts Ground cumin; 1/2 ts Ground coriander; 1/2 c Reduced-fat monterey jack cheese, shredded

It is an instructive and solemn fact, brought out in the history of more than one revival, that when a whole neighborhood had been well watered with the showers of grace, no drop of blessing has descended there where a spirit of controversy and strife had obtained a footing. The Spirit of God hovered around but fled from the scene of discord as from a doomed region where his dove-like temper could find no resting-place… Ever remember that “His work is sown in peace of them that make peace,” and no dwelling can be more distasteful, no vessel more unsuitable to Him, than a heart which delights itself with matters that provoke contention and strife… Labor with all diligence to keep your own minds in the peace of God, and in your intercourse and connection with others ever to strive for “the things which make for peace.”

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Main, Dishes	5	Servings

INGREDIENTS

1	lb	Small red potatoes, sliced 1/8" thick
1	tb	Extra virgin olive oil
2	md	Onions, chopped
2		Stalks celery, sliced
4		Cloves garlic, minced
1/4	ts	Black pepper
1	cn	Garbanzo beans, drained and rinsed
1	cn	Red beans, drained and rinsed
1	c	Frozen green peas
1	c	Sweet green pepper, chopped
1	cn	Cream of potato soup, condensed
1/4	c	Skim milk
1/2	ts	Ground cumin
1/2	ts	Ground coriander
1/2	c	Reduced-fat monterey jack cheese, shredded

INSTRUCTIONS

Scrub potatoes and thinly slice. Cook, covered, in enough boiling water to
cover for 4 to 5 minutes or till nearly tender. Drain. Run cold water over
potatoes in colander. Drain and set aside.
In a large saucepan heat oil. Add onions, celery, garlic, and black pepper;
cook for 5 minutes or till vegetables are tender. Mash 1/2 cup of the
garbanzo beans; add to vegetable mixture along with the remaining garbanzo
beans, red beans, peas, sweet pepper, soup, milk, cumin, and coriander.
Gently stir to combine.
In a greased 2 quart casserole (with cover), place a single layer of potato
slices. Spoon bean mixture on top and cover with remaining potato slices in
layers, overlapping if necessary.
Bake shepherd's pie, covered, in a 350 degree overn for 35 minutes. Uncover
and top with cheese. Bake 10 minutes more or until cheese melts.
Makes 5 servings.
Recipe by: BETTER HOMES & GARDEN 2/97
Posted to Digest eat-lf.v097.n031 by Kay Talbott
<talbott@mail2.wilmington.net> on Feb 1, 1997.

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