Monterey Beans and Cheese |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is one of those recipes I turn to again and again when I don't feel like working too hard on dinner. I'm including the ingredients from the original recipe, though I always add corn, and never add the bacon or green pepper. It's great served over rice. From the More with Less Cookbook. Ingredients:
2 slices bacon (optional) |
2 -3 tablespoons diced onions |
1/2 green pepper, diced (optional) |
2 (16 ounce) cans kidney beans, undrained |
1 -2 cup shredded cheddar cheese |
1 (8 ounce) can tomato sauce (or 2 diced tomatoes) |
1 -2 teaspoon chili powder (i use at least a tablespoon for our family) |
1 -2 cup corn kernel (i always use frozen) |
salt, to taste |
pepper, to taste |
Directions:
1. If using bacon, fry, drain and break into pieces.
2. Saute onion and green pepper (if using) in bacon grease (or in a bit of vegetable oil if not using bacon).
3. Add beans (and their liquid), tomato sauce, seasonings and corn.
4. Cook over medium heat, stirring till mixture is blended and bubbling and liquid reduces some.
5. Stir in cheese and stir till cheese is smooth and melted into the sauce.
6. Cook, stirring till mixture attains desired thickness.
7. Serve over cooked rice.
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