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Sylvester McMonkey McBeans




Source of Recipe


Desert Sun


List of Ingredients




1/2 cup dried lentils
1 teaspoon granulated garlic
1/2 cup dried split peas
1 teaspoon ground cumin
1 cup cut green beans, drained
1/8 teaspoon white pepper
1 cup canned lima beans, drained
2 tablespoons butter or margarine, cut in small cubes
1 cup canned red kidney beans, drained
1/2 pound white American cheese (grated)
1 small onion, chopped fine
1/2 cup bread crumbs

Recipe



Preheat oven to 350 degrees. Place lentils and split peas in a soup pot and cover with 4 cups water. Bring to boil, then reduce heat and simmer for 20 minutes, until beans are soft. Drain completely and set aside. Mix green beans, lima beans and kidney beans in a large bowl. Add chopped onions and toss to mix. Add lentils and split peas and toss to mix. Add garlic, cumin, pepper and butter and toss to mix.

In separate bowl, mix 1/2 cup cheese and bread crumbs. Add remaining cheese to beans and toss to mix. Place mixture into casserole dish. Sprinkle cheese and crumb mixture over top of casserole. Bake for 20 to 30 minutes until top crust is golden brown.

Makes 10 to 12 servings.

For dairy-free version: Use dairy-free margarine.

For gluten-free version: Use rice bread, toasted and ground up to make gluten-free bread crumbs.