instant Bean Medley Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Onion | 1 , chopped | |
| Pepper red | 1 To taste, chopped | |
| One 1-pound can soybeans | ||
| One 1-pound can red kidney beans | ||
| One 1-pound can pink or white beans | ||
| One 11-can lima beans | ||
| One 8-ounce can small mushrooms | ||
| One 1-pound can corn | ||
| One 14-ounce can asparagus pieces | ||
| One 28-ounce can whole tomatoes | ||
| black pepper | 1 | |
| Chili powder | 3/4 Teaspoon | |
| Chives | 1 Tablespoon, chopped | |
| Cheddar Cheese | 1 Cup (16 tbs), grated | |
| 1/2 cup soft breadcrumbs | ||
Directions
Preheat oven to 375°F.
Saute the onion and pepper in oil until the onion is soft but not brown.
Drain all the cans of their liquid and mix together all the ingredients except the cheese and breadcrumbs.
Spoon into a greased casserole.
Mix together the cheese and breadcrumbs and sprinkle on top.
Bake for 20 minutes, then brown the top before serving.
Saute the onion and pepper in oil until the onion is soft but not brown.
Drain all the cans of their liquid and mix together all the ingredients except the cheese and breadcrumbs.
Spoon into a greased casserole.
Mix together the cheese and breadcrumbs and sprinkle on top.
Bake for 20 minutes, then brown the top before serving.
Chef
