Yield: 1 Servings
|1 can||Light kidney beans; undrained,16 oz., (use Joan of Arc, or Green Giant brand)|
|3 tablespoons||Chopped onion|
|¼ pounds||Velveeta; cubed, (use more or less, as preferred)|
|Bread slices; torn into small-sized chunks|
In a saucepan over medium heat, melt the butter. Add the chopped onion and saute until onion is soft, but not browned. Add kidney beans and cubed Velveeta. Mix and bring to a boil; turn heat down to low and allow to simmer several minutes until the cheese is melted and the beans are soft.
Place bread chunks into individual bowls and pour kidney bean mixture over.
Posted to TNT Recipes Digest by "Peggy L. Makolondra" <pmakolon@...> on Feb 01, 1998