Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Chopped green onions |
| 2 tablespoons | Olive oil |
| ½ cup | Parsley |
| ½ cup | Chopped RED or green bell peppers |
| 1 teaspoon | Chili powder |
| 1 cup | Tomato sauce |
| 1 cup | Dry white wine |
| ¼ teaspoon | Dried mint; crushed |
| 1 tablespoon | Chopped garlic |
| 1 cup | Seasoned bread crumbs |
| 2 cups | Cooked rice |
| 1 teaspoon | Louisiana hot sauce (cayenne pepper hot sauce) |
| 4 cups | Cooked (leftover) RED beans; with juice drained |
| 1 cup | RED bean juice |
| 3 cups | Grated cheese |
Saute green onions, parsley, and chopped bell pepper in olive oil. Mix all ingredients except cheddar, and put in casserole dish. Place cheese on top and bake in a 350 degree oven for 1½ hours.
*canned RED beans can be substituted for the leftover beans I usually serve this with grilled smoked sausage, french bread, and a tossed salad.
Posted to Bakery-Shoppe Digest V1 #230 by "Catherine M. Frazier" <frosty@...> on Sep 11, 1997