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Tomato Cheese Soybeans Recipe
|Dried soybeans||1 Cup (16 tbs), washed and drained|
|Water||4 Cup (64 tbs)|
|Cooked corn kernels||2 Cup (32 tbs)|
|Canned tomatoes||19 Ounce (2 1/3 Cups Or 1 Can Of 1 Pound And 3 Ounces)|
|Seasoned salt||1 Teaspoon|
|Monosodium glutamate||1⁄2 Teaspoon|
|Buttered soft bread crumbs||1 Cup (16 tbs)|
|Grated cheddar cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2857 Calories from Fat 564
% Daily Value*
Total Fat 62 g95.8%
Saturated Fat 17.7 g88.4%
Trans Fat 0 g
Cholesterol 60.5 mg
Sodium 3753.5 mg156.4%
Total Carbohydrates 428 g142.8%
Dietary Fiber 103.7 g414.8%
Sugars 19.6 g
Protein 141 g282.7%
Vitamin A 144.9% Vitamin C 105.7%
Calcium 107.2% Iron 195.5%
*Based on a 2000 Calorie diet
Cover and let stand for 1 hour; then cook until tender.
Drain and arrange beans in alternate layers with corn in a shallow baking dish.
Mix tomatoes, sugar, and seasonings; pour over bean mixture.
Top with crumbs and sprinkle with cheese and paprika.
Bake, uncovered, in preheated moderate oven (375°F.) for about 30 minutes.