Fiesta bean bake
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Cooked Idaho Beans Small Red, Pinto or Pink Beans |
| ½ | cup | Chopped onion |
| 1 | Clove garlic; minced | |
| 6 | tablespoons | Vegetable oil, divided |
| ¼ | cup | Milk |
| 1 | cup | Whole kernel corn, drained |
| 1 | cup | Grated Monterey Jack OR- Cheddar cheese |
Directions
Drain beans well. In a large kettle, saute onion and garlic in 2 tablespoons oil until soft. Blend in flour. Stir in tomatoes, chilies and beans, breaking up tomatoes. Cook and stir until boiling. Set aside. Combine ¼ cup oil with remaining ingredients, except cheese, to make batter. Pour two-thirds of the batter into a greased 2-quart casserole. Sprinkle with two-thirds of the cheese. Top with bean mixture. Spoon remaining batter around edge. Sprinkle with remaining cheese. Bake in preheated 350-degree F oven for 30 to 35 minutes or until cornbread is done. Makes 6 servings.
Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707<Electronic format by Karen Mintzias>