Four Beans and Two Cheeses
This is also called "the thing I dropped on the floor". We lived in the upstairs apartment of a house Phil owned and the kitchen had at one time been a bedroom. It was carpeted, of course. The oven door had a habit of slamming shut if it was only open a couple inches, or alternatively it would fall wide open if open just a little further. One night we were anticipating eating our favorite bean dish and for some reason I grabbed the baking dish with my bare hands as I was taking it out of the oven. I flung it up on top of the stove where it balanced precariously on the edge of a burner. I tried to shut the oven door as I hurried to the sink to put my fingers under cold running water, and of course the oven door fell back open with a bang, causing the dish to fall off the burner, hit the open door, cracked in two and fell half in the oven and half on the carpeted floor. This is a good time to tell you this dish is CHEESY. Clean up was fairly tedious and, needless to say, we went out for dinner that night.
1T. safflower oil or olive oil
1 onion, chopped
2 green peppers, chopped
1 can (15oz) kidney beans
1 can (15oz) great northern beans or navy
beans
1 can (15oz) garbanzo beans
1 can (15oz) black beans
1 can (15oz) chopped tomatoes (with or
without green chilies)
3 T. soy sauce or tamari
2T. honey
1 t. chili powder
1 t. ground coriander
1 t. paprika
1 t. dry mustard
1 cup sharp cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
Couscous or rice
Preheat oven to 400 degrees. Sauté onion
in oil till clear; add peppers and sauté till tender. Mix into 2-3 quart
casserole with beans and other ingredients except cheeses. Top with cheeses.
Bake 30 minutes or till cheese is bubbly. Serve over hot rice or couscous, or
with tortilla chips.