1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
1 to 2 teaspoons chili powder
1 teaspoon ground cumin
¼ teaspoon salt
1 15-ounce can red kidney beans, rinsed and drained
1 ½ cups cooked brown rice
1 cup shredded cheese
¾ cup milk
2 beaten eggs
In a saucepan cook onion and garlic in hot oil till tender but not brown. Stir in chili powder, cumin, and salt. Cook one minute more; cool. Stir in beans, cooked rice, cheese, milk, and eggs.
Grease a 10-inch pie plate or 8-inch square pan. Fill with mixture. Bake at 350 degrees, uncovered, for about 25 minutes or until center is set. Let stand 10 minutes before serving.
*Just in case you actually wanted the recipe!
I'm excited to try it!
ReplyDeleteYes . . . I have fond memories of eating this with you. Well, very vague memories of the company and circumstances, actually (did you really expect more from me?), but I do remember it being right tasty.
ReplyDeleteAs long as you remember what the food tasted like.. everything else you can look up in your journal. :)
ReplyDeleteI had forgotten just how good (and how simple!) this is. I made it with red beans instead of kidney beans, and they kind of fell out of the pie when we first had it, but it improved with age and held its shape better. Cordelia loved it!
ReplyDelete