Job's tears w/red kidney beans, cheddar cheese & cilantro

Yield: 6 servings

Measure Ingredient
1 medium Sweet white onion(s) thinly sliced separated into rings
1 large Garlic clove(s) minced
1 medium JalapeĀ¤o pepper, seeded and minced
\N \N Salt and pepper to taste
⅛ teaspoon Dried oregano
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4
\N \N 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 \N Eggs
1 cup Milk

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

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