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CHEESY BEAN BAKE




Source of Recipe


Private Source, Submitted by Mark


Recipe Introduction


Prep: 15 min, Marinate: 8 hrs, Cook 2 1/4 hrs.



List of Ingredients




9 oz mixed dried beans such as navy, kidney, and black-eyed peas
1 oz butter
2 small onions, cooked, chopped
2 carrots, cooked, sliced
2 sticks celery, chopped
2 cloves garlic, crushed
2 cups canned tomatoes
2 teaspoons dried marjoram
salt and pepper
6 oz cheddar cheese, grated


Recipe



Place the beans in a bowl and cover with cold water. Place the kidney beans, if using, in a separate bowl and cover with water. Leave to soak overnight. Drain and place the beans in a saucepan; put the kidney beans, if using, in a separate pan (to avoid tinting the others pink). Cover the pulses (beans and/or peas) with fresh cold water. Bring to a boil and let boil steadily for 10 minutes. Lower the heat, cover and let simmer for 40 minutes or until tender. Drain, rinse under cold water, then drain. Melt the butter in a saucepan, add the onion, carrot and celery and fry until soft. Stir in the garlic, pulses, tomatoes with their juice, marjoram and salt and pepper to taste. Bring to a boil, cover and let swimmer for 1 to 1-1/4 hours, adding a little water if the mixture becomes dry. Check the seasoning. Transfer to a warmed, serving dish. Sprinkle with the cheese and serve immediately.

Per serving: calories 506, fat 20..9 g, 36% calories from fat, cholesterol 60 mg, protein 27.5 g, carbohydrates 55.5g, fiber 13.4 g, sugar 12 g, sodium 498 mg.