Red bean casserole
1 Servings
Ingredients
| Quantity | 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 |
Directions
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
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