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Crispy Topped Beans With Hominy Recipe
|Onion||1 Medium, chopped|
|Garlic||1 Clove (5 gm), minced or mashed|
|Canned red kidney beans||1 Pound (1 Can)|
|Canned hominy||1 Pound, drained (1 Can)|
|Canned tomatoes||29 Ounce, broken up with fork (1 Large Can)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chili powder||3 Teaspoon|
|Tortillas||4 , cut into thin strips|
|Shredded cheddar cheese||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Calories 347 Calories from Fat 108
% Daily Value*
Total Fat 12 g18.7%
Saturated Fat 6.5 g32.7%
Trans Fat 0 g
Cholesterol 26.3 mg
Sodium 1007.8 mg42%
Total Carbohydrates 49 g16.3%
Dietary Fiber 11.8 g47.3%
Sugars 5.5 g
Protein 14 g28.9%
Vitamin A 40.5% Vitamin C 44.8%
Calcium 23.3% Iron 23%
*Based on a 2000 Calorie diet
Add beans, hominy, tomatoes, green pepper, chili powder, and salt.
Simmer, uncovered, for 15 minutes, then pour into greased 2-quart casserole.
Meanwhile in another pan, fry bacon until crisp; remove bacon and drain, leaving bacon fat in pan.
Add tortilla strips to hot bacon fat and quickly toss until lightly browned and crisp, about 2 minutes.
Crumble bacon into tomato mixture along with 34 cup of the Cheddar cheese.
Sprinkle crisp tortillas over top of casserole, then sprinkle with combination of remaining Cheddar and Parmesan cheeses.
Bake, uncovered, in moderate oven (350°) for about 30 minutes, or until heated through.
Makes 6 to 8 servings.