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Print this Recipe    Kidney Bean

Kidney Bean Casserole

1/4 cup butter or margarine
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 green bell pepper, finely chopped
1 tablespoon flour
1 tablespoon chili powder
2 cups canned Italian plum tomatoes, drained
2 20-oz cans cooked kidney beans, drained
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon dried thyme
3 tablespoons chopped parsley
1/4 cup shredded Cheddar cheese

Preheat the oven to 350 degrees.

Heat the butter in a skillet and add the onion, garlic, and green
bell pepper. Cook until onion is wilted. Add the flour and chili
powder and stir until blended. Stir in the tomatoes and bring to
a boil.

Add the kidney beans, salt, pepper, thyme, and parsley. Pour the
mixture into a 2-quart casserole. Bake 40 minutes. Sprinkle with
the cheese and bake 5 minutes longer.

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