Email to Rusty       

Recipe Categories: 0_rusty's HOME PAGEADD_INs APPETIZERS BEVERAGES BISCOTTI BISCUITS BREAD BREADMACHINEBREADS BREAKFAST CAKES CANDY CASSEROLES CHEESECAKES COOKIES COPYCAT CORN_BREADS CROCKPOT CUPCAKES DESSERTS DIABETIC DIPS DOUGHNUTS FISHandSEAFOOD FROSTINGS__ICINGS FRUIT FUDGEandBROWNIES FUNNELCAKES Handy_Information HOLIDAYS HOMEMADE ICECREAM INAJAR MAINDISH MEATS MEXICAN MICROWAVE MISCELLANEOUS MIXES MUFFINS PASTA PIES PIZZA POULTRY PUDDINGS QUICKBREADS REMOVEDRECIPES ROLLS SALADandDRESSING SANDWICHES SAUCES SCONES SIDE_DISHES SNACKS SOUPSandSTEWS SYRUPS ThanksgivingSideDishes TIPSandHINTSandETC VEGETABLES VEGETARIAN

PINTO BEAN CASSEROLE




Source of Recipe


unknown


Recipe Introduction


For Those With Diabetes And High Blood Pressure. It's good for everyone else, too!


List of Ingredients




3/4 c. dried pinto beans
1 qt. water, cold
1/2 tsp. salt
1 clove garlic
1 bay leaf
4 oz. uncooked spinach noodles
1 Tbsp. oil
1/2 c. diced celery
1/4 c. chopped onion
1/2 tsp. basil
1/2 tsp. dried mustard
1/2 tsp. thyme
1/4 tsp. sage
1 packet Butter Buds
1/4 c. chopped pimento
1/4 c. grated Mozzarella cheese
pepper

Recipe



Soak beans in water overnight. Transfer bean liquid to saucepan and add salt, garlic and bay leaf. Cook beans until tender. Drain, reserving liquid. Cook noodles as directed on package. Heat oil in large skillet. Add celery, onion, basil, mustard, thyme and sage. Saute until tender. Measure 2 cups bean liquid and add to skillet with Butter Buds, pimento and pepper. Stir in beans and noodles. Pour into baking dish, top with cheese. Cover and bake 30 minutes at 350 degrees. Canned, cooked pintos may also be used in this recipe. (Use one 15 - 16 oz. can.)