Job's tears w/red kidney beans, cheddar cheese & cilantro
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Sweet white onion(s) thinly sliced separated into rings |
| 1 | large | Garlic clove(s) minced |
| 1 | medium | Jalape¤o pepper, seeded and minced |
| Salt and pepper to taste | ||
| ⅛ | teaspoon | Dried oregano |
| The Versatile Grain | ||
| and the | ||
| Elegant Bean | ||
| by Sheryl and Mel London | ||
| ISBN 0-671-76106-4 | ||
| pg 43 | ||
| 1 | cup | Cooked red kidney beans |
| 2 | cups | Cooked Job's tears or cooked whole pearled barley |
| ½ | cup | Cilantro, minced |
| 1 | cup | Shredded sharp Cheddar |
| ½ | teaspoon | Ground cumin seeds |
| 2 | Eggs | |
| 1 | cup | Milk |
Directions
Preheat oven to 350øF. Butter a 2-qt. souffl‚ dish. Place the onion rings on the bottom of the dish, sprinkle with the garlic, jalape¤o pepper, salt and pepper and oregano. In a large bowl, mix together the beans, Job's tears, three quarters of the cilantro, the cheese and cumin and spoon over the onion layer.
Beat the eggs and the milk together with a whisk and pour slowly over all. Bake for about 45 minutes or until firm. Sprinkle with reserved cilantro and serve hot.
Submitted By DIANE LAZARUS On 10-17-95