- 2 cups cooked, drained beans (or use
a 16 oz can of beans, rinsed and
drained)
- 2 medium eggs
- 1 cup milk
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon dry mustard
- 1 small onion, minced OR 1
tablespoon dry onion
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
I like to use kidney beans or black beans
for this recipe, but any type will do. You
may use cooked beans or canned beans,
whichever is more convenient for your. Drain
the beans well, and rinse them if they are
canned. This gets rid of extra sodium, and
makes the beans prettier for the recipe. In
a large bowl combine the eggs, milk,
Worcestershire Sauce and dry mustard. Mix
very well. Add the beans, onion, rice and
cheese. Turn the mixture into a well oiled 8
inch square pan. Bake at 325° for 45
minutes. The mixture should be set like a
custard. Serve hot with a cool salad. This
recipe is chock full of protein. It is also
a good one for folks learning to eat more
beans and less meat. This recipe serves
about 4. If you double the recipe, then bake
it in a 9 by 13-inch pan.
As a reader was gracious enough to point out
to me, this recipe is not strictly
vegetarian because Worcestershire sauce is
made with small amounts of anchovy. There
are vegan varieties available at most health
food stores, so if you are vegetarian, or
cooking for a vegetarian, then be sure to
use Vegetarian Worcestershire Sauce in this
recipe.
Here's another great recipe for you ...
my
lima bean and ham stew. And don't forget
about these other
frugal bean recipes.
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